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Pancetta and Gorgonzola Cavatelli
Servings
6
Prep Time
5 minutes
Cook Time
20 minutes
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 445
Amount/Serving
% Daily Value
- Carbs
- 37 grams
- Protein
- 16 grams
- Fat
- 26 grams
- Saturated Fat
- 9 grams
- Cholestrol
- 44 milligrams
- Sodium
- 433 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
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