Speedy pancetta, leek & gorgonzola pasta
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Speedy pancetta, leek & gorgonzola pastaNew Recipes

By Michela Chiappa

Contains pork – recipe is for non-Muslims/non-pork eaters.

Combine the salty creaminess of gorgonzola with sweet, caramelised leeks and crunchy pancetta. It’s a simple dish to make yet bursts with flavour

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 786
  • fat 36g
  • saturates 17g
  • carbs 80g
  • sugars 0g
  • fibre 8g
  • protein 31g
  • salt 2.7g

Ingredients

  • 200g long pasta (such as spaghetti)
  • 1 tbsp olive oil
  • 8 slices of pancetta or smoked streaky bacon, finely chopped
  • 2 leeks , thinly sliced
  • 1 tbsp butter
  • 1 tsp light brown soft sugar
  • 100g dolce gorgonzola , crumbled

Method

  1. Cook the pasta following pack instructions and drain well, reserving a mug of the pasta cooking water. Set aside.

  2. While the pasta is cooking, heat the oil in a frying pan over a medium-high heat and fry the pancetta or bacon for 3-5 mins until golden and crispy. Remove to a plate using a slotted spoon and set aside. Add the leeks to the pan, along with the butter and sugar, and fry for 5 mins until softened and slightly caramelised. Add most of the gorgonzola, and stir until slightly melted. Toss in the cooked pasta with a splash of the reserved cooking water along with most of the pancetta.

  3. Season to taste and serve with the remaining gorgonzola and pancetta scattered over the top.

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