Pizzoccheri With Gorgonzola And Pancetta

1. 1

   1. In a large pan, cook the pancetta to the desired crispness. Remove strips from the pan and set aside. When cool, cut the strips in 1/2 inch chunks. Lower heat to ensure that drippings won't burn, as pasta cooks.

2. 2

   2. Bring plenty of cold water in a large pot to a rolling boil and salt water with four tbsp of salt, if desired. Add the pasta and stir every now and then to ensure it won't stick to the pot. Cook for six minutes or until desired doneness is reached.

3. 3

   3. Raise heat under the pan containing drippings to medium and pour the heavy cream. Add the grated nutmeg. When the heavy cream starts bubbling, add the gorgonzola cheese (cut in chunks to help it melt.)

4. 4

   4. When the gorgonzola cheese has melted, fold in the bacon and lower the heat to low.

5. 5

   5. Drain pasta and pour into the pan with the creamy gorgonzola and bacon and carefully mix. Add the grated Parmesan and serve hot. Serves four.

* Per serving · 4 servings · Values may vary.

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