Creamy Pancetta, Leek and Gorgonzola Pasta

Name: Creamy Pancetta, Leek and Gorgonzola Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 8 slice pancetta or smoked streaky bacon, finely chopped; 200 g long pasta; 2 leeks, thinly sliced; 1 tbsp olive oil; 1 tbsp butter; 1 tsp light brown sugar; 100 g dolce Gorgonzola, crumbled

This creamy pancetta, leek and Gorgonzola pasta is a fast, satisfying dinner that tastes far more luxurious than the short cooking time suggests. Crispy pancetta, sweet softened leeks, and rich blue cheese come together in a silky sauce that clings beautifully to the pasta.

Servings2 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

pancetta or smoked streaky bacon, finely chopped
8 slice
long pasta
200 g
leeks, thinly sliced
2
olive oil
1 tbsp
butter
1 tbsp
light brown sugar
1 tsp
dolce Gorgonzola, crumbled
100 g

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.

Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the pancetta and cook for 3 to 5 minutes until crisp and golden. Use a slotted spoon to transfer it to a plate, leaving the rendered fat in the pan.

Add the sliced leeks, butter, and brown sugar to the pan. Cook for about 5 minutes, stirring often, until the leeks are soft and lightly caramelized.

Reduce the heat to low. Stir in most of the Gorgonzola and a splash of the reserved pasta water, mixing until the cheese begins to melt into a creamy sauce.

Add the drained pasta and most of the pancetta to the pan. Toss well, adding a little more pasta water as needed until the sauce coats the pasta evenly. Taste and season with black pepper if needed.