Cook The Book: Pasta Baked With Radicchio, Gorgonzola, And Pancetta Recipe

Name: Cook The Book: Pasta Baked With Radicchio, Gorgonzola, And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups heavy cream; 1/2 cup chicken stock; 2 cups finely shredded radicchio or Belgian endive; 1/2 cup freshly grated Parmigiano-Reggiano; 1/2 cup freshly grated Pecorino Romano; 1/2 cup freshly grated Fontina cheese; 1/4 cup finely crumbled Gorgonzola; 1/2 teaspoon or more kosher or sea salt; 1 pound dried pasta shells or rotini; 1/4 cup finely chopped pancetta

Servings: persons

2 1/2 cups heavy cream
1/2 cup chicken stock
2 cups finely shredded radicchio or Belgian endive
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino Romano
1/2 cup freshly grated Fontina cheese
1/4 cup finely crumbled Gorgonzola
1/2 teaspoon or more kosher or sea salt
1 pound dried pasta shells or rotini
1/4 cup finely chopped pancetta

1
Heat the oven to 500 degrees. Bring a large pot of water to a boil
2
In a large mixing bowl, combine the cream, stock, radicchio, all the cheeses, and salt. Taste and add more salt if necessary. Set the sauce mixture aside.
3
Generously salt the boiling water and drop in the pasta. Cook, stirring often, for 4 to 5 minutes. The pasta will be parboiled and too hard to eat; it cooks further in the oven. Drain the pasta, reserving about 1 cup water. Transfer the macaroni to the mixing bowl and combine thoroughly with the sauce mixture. If the sauce seems too thick, add some of the reserved water, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
4
Transfer to individual shallow baking dishes or to 1 or 2 large shallow baking dishes. Evenly distribute the pancetta over the surface and bake for 8 to 10 minutes, or until the pasta is bubbly hot, with bits of browned pancetta and pasta poking out on top. Serve right away.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups heavy cream, 1/2 cup chicken stock, 2 cups finely shredded radicchio or Belgian endive, 1/2 cup freshly grated Parmigiano-Reggiano, and more.

Yes, Cook The Book: Pasta Baked With Radicchio, Gorgonzola, And Pancetta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pasta Baked With Radicchio, Gorgonzola, And Pancetta

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