Speedy pancetta, leek & gorgonzola pasta
- Total time
- 15 min
- servings
- 2 servings
- Dish type
- Main dish
Prep
5 min
Cook
10 min
Total time
15 min
Ingredients
Ingredients
- 200 g long pasta (such as spaghetti)
- 1 c. à soupe olive oil
- 8 slices of pancetta or smoked streaky bacon, finely chopped
- 2 leeks thinly sliced
- 1 c. à soupe butter
- 1 c. à café light brown soft sugar
- 100 g dolce gorgonzola crumbled
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Method
- 1
Cook the pasta following pack instructions and drain well, reserving a mug of the pasta cooking water. Set aside.
- 2
While the pasta is cooking, heat the oil in a frying pan over a medium-high heat and fry the pancetta or bacon for 3-5 mins until golden and crispy. Remove to a plate using a slotted spoon and set aside. Add the leeks to the pan, along with the butter and sugar, and fry for 5 mins until softened and slightly caramelised. Add most of the gorgonzola, and stir until slightly melted. Toss in the cooked pasta with a splash of the reserved cooking water along with most of the pancetta.
- 3
Season to taste and serve with the remaining gorgonzola and pancetta scattered over the top.
Nutrition
- calories
- 786 calories
- fatContent
- 36 grams fat
- fiberContent
- 8 grams fiber
- sugarContent
- 7 grams sugar
- sodiumContent
- 2.7 milligram of sodium
- proteinContent
- 31 grams protein
- carbohydrateContent
- 80 grams carbohydrates
- saturatedFatContent
- 17 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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