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Pancetta and Gorgonzola Cavatelli

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

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Pancetta and Gorgonzola Cavatelli

Servings

10

Prep Time

5 minutes

Cook Time

20 minutes

Calories

273

Author:

Giada De Laurentiis

Image of Pancetta and Gorgonzola Cavatelli

Ingredients

Instructions

  1. 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.
  2. 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.

Nutrition

Nutrition

Nutrition Serving Size
10
per serving
Calories
273
Amount/Serving % Daily Value
Carbs
22 grams
Protein
10 grams
Fat
16 grams
Saturated Fat
6 grams
Cholestrol
27 milligrams
Sodium
257 milligrams
Fiber
2 grams
Sugar
3 grams
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