Pasta With Pancetta and Gorgonzola Sauce

This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb pasta, your choice what kind
• 1⁄2 lb pancetta, diced
• 1⁄2 medium onion, finely diced
• 3⁄4 cup heavy cream
• 1⁄2 tablespoon sherry wine
• 4  ounces gorgonzola, crumbled
• 1⁄2 teaspoon ground nutmeg
•  freshly grated parmesan cheese, for serving

Directions

1. Cook pasta according to package directions.
2. While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
3. Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
4. Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
5. Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.