Gorgonzola Cream Sauce with Pancetta
I put this pic up a couple weeks ago and posted the recipe for the red sauce. I have gotten tons of requests for the cream sauce which happens to be a Gorgonzola, cream sauce.
You’ll need:
- 6-8 ounces of Gorgonzola cheese cut into small pieces
- 4-oz pancetta or bacon cut into small pieces
- 1/2 cup chicken stock
- 1-cup of heavy cream
- 4-tbs of butter
- 1 tsp black cracked pepper
- 5 fresh sage leaves
- 1-lb of fettuccine
Directions:
- Get a large pot of water going for your pasta.
- In a large skillet cook the pancetta or bacon until the fat is rendered and wine slotted spoon remove to a plate.
- Remove all but 1-tbs of fat add the butter and once it is melted add the sage leaves.
- Allow the sage to cook with the butter for 2 minutes, then add the cream, stock and pepper and bring to a low boil.
- Lower the heat and simmer for 5 minutes uncovered stirring along the way.
- Add the Pancetta/bacon back to the sauce.
- Turn off the heat and add the Gorgonzola cheese in small pieces and stir into the sauce to melt the cheese.
- Cook your pasta, strain and add to the sauce. Serve immediately.
Daniel Mancini
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