Linguine with gorgonzola, pancetta and wilted rocket
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Linguine |
| 4 | ounces | Gorgonzola Piccante |
| 4½ | ounce | Cubetti; (cubed) pancetta or |
| ; chopped bacon | ||
| 2 | ounces | Fresh rocket |
| 7 | fluid ounce | Creme fraiche |
| 1 | Clove garlic; peeled and crushed | |
| 4 | ounces | Mozzarella; cut into little |
| ; cubes | ||
| A little freshly grated Parmesan; (Parmigiano | ||
| ; Reggiano), to serve | ||
| Salt and freshly milled black pepper | ||
Directions
1 Put the pasta on to cook and give it one less minute cooking time than usual. Place the Gorgonzola Piccante and the creme fraiche in a food processor and whiz to blend together.
2 Place a large, solid frying pan on a direct heat, and as soon as it's really hot, saute the cubed pancetta or bacon in their own fat for 3-4 minutes, keeping them moving to brown all the edges evenly.
3 Add the garlic to the pan and toss around for a minute. Remove the pan from the heat and add the rocket leaves which, when stirred, will wilt in the heat of the pan.
4 When the pasta is ready, drain immediately and return to the saucepan.
Add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, put the pan on a low heat and toss all together thoroughly for about a minute.
5 Give it a good seasoning of freshly milled black pepper and, if needed, a touch of salt. Serve very quickly in hot pasta bowls with some Parmesan sprinkled over.
Converted by MC_Buster.
Per serving: 710 Calories (kcal); 32g Total Fat; (40% calories from fat); 17g Protein; 89g Carbohydrate; 94mg Cholesterol; 55mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.