Penne With Gorgonzola Dolce, Pancetta, and Asparagus

Total Time
40mins
Prep 10 mins
Cook 30 mins

Something I made up! Hope you enjoy! My favorite local Italian- restaurant enjoyed it so much they put it on the menu! I just thought of this while typing, but I bet diced sun-dried tomatoes would be fantastic with this!

Directions

  1. In an 8-qt (or large) pot bring about 5 quarts water to a boil, add 2 tsp salt and penne and cook according to package directions.Before you drain pasta, reserve about 1 cup of the pasta water. Drain pasta.
  2. In a skillet (12in if you have it) bring about 1 - 2 cups of water to a boil. Add remaining 1 tsp salt and asparagus. Cook 5 minutes (or until crisp-tender) and drain. Discard water. Cut asparagus into bite sized pieces and set aside.
  3. In the same skillet, heat to medium - high and dry pancetta till crisp. Do not drain and add cooked penne and asparagus. If pasta seems "dry" - then slowly add reserved pasta water until pasta is sauced enough to your desire (I usually use about 1/4 cup) - add in cubed (as best as you can cube it) Gorgonzola and gently combine. Enjoy!
Most Helpful

Decadently rich. The gorgonzola perfectly combines with the asparagus and pancetta.

iris5555 March 07, 2008