Speedy pancetta, leek & gorgonzola pasta
Serves 2
Easy
Prep:
Cook:
Combine the salty creaminess of gorgonzola with sweet, caramelised leeks and crunchy pancetta. It’s a simple dish to make yet bursts with flavour
Skip to ingredients
Units:
- 200g long pasta(such as spaghetti)
- 1 tbsp olive oil
- 8 slices of pancettaor smoked streaky bacon, finely chopped
- 2 leeksthinly sliced
- 1 tbsp butter
- 1 tsp light brown soft sugar
- 100g dolce gorgonzolacrumbled
Nutrition: Per serving
- kcal786
- fat36g
- saturates17g
- carbs80g
- sugars7g
- fibre8ghigh
- protein31g
- salt2.7g
Method
step 1
Cook the pasta following pack instructions and drain well, reserving a mug of the pasta cooking water. Set aside.
step 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.
step 3
Season to taste and serve with the remaining gorgonzola and pancetta scattered over the top.
