Pasta with Peas, Pancetta and Gorgonzola
- Makes4 to 6 servings
- Cook Time30 minutes
- 2
Milk Street Facebook Community member Dorothy Higgins, of West Hartford, Connecticut, makes a deliciously rich and savory pasta dish with pancetta, peas and Gorgonzola. It’s a household favorite that she whips up on a weekly basis, sometimes with some arugula tossed in at the end. Higgins suggests gemelli pasta; we found that any medium curly shape, such as campanelle or cavatappi, works well for catching bits of peas and pancetta.
Tip
Don’t forget to save some of the cooking water before draining the pasta. The warm, starchy liquid helps melt the cheese into a silky sauce that clings to the pasta.
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