Pancetta and Gorgonzola Cavatelli

Name: Pancetta and Gorgonzola Cavatelli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 8.8 ounces pasta, such as Strozzapretti or Caserecce; 1/2 pound pancetta (cut into 1/2 inch dice); 2 tablespoons olive oil; 2 shallots (peeled and chopped); 1 8-ounce container cherry tomatoes, halved; 1/8 teaspoon kosher salt; 1/4 pound gorgonzola dolce cheese; 1 5-ounce package baby spinach, roughly chopped

5 MINPrep Time

20 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This succulent pasta is finished off with gorgonzola dolce, which creates a super creamy and flavorful sauce.

Pancetta and Gorgonzola Cavatelli

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Image of Pancetta and Gorgonzola Cavatelli

Ingredients

8.8 ounces pasta, such as Strozzapretti or Caserecce
1/2 pound pancetta (cut into 1/2 inch dice)
2 tablespoons olive oil
2 shallots (peeled and chopped)
1 8-ounce container cherry tomatoes, halved
1/8 teaspoon kosher salt
1/4 pound gorgonzola dolce cheese
1 5-ounce package baby spinach, roughly chopped

Instructions

Bring a large pot of salted water to a boil. Cook the cavatelli 2 minutes less than the package directions. Drain well reserving 1 1/2 cups of pasta water.
Meanwhile, add the pancetta and olive oil to a large skillet and warm over medium high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with the salt. Cook, stirring often for about 4 minutes or until the tomatoes are beginning to soften. Add the pasta to the pan along with ½ cup of pasta water. Scatter the gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook another minute until the spinach is just barely wilted. Serve hot.