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Pasta with gorgonzola cream, crisp pancetta, and charred vegetables
Upgrade your spaghetti game with this delectable pasta recipe! Spaghetti, charred radicchio and broccolini tossed in a luxurious gorgonzola cream sauce.
YIELDS
2
Ingredients
Charred radicchio and broccolini
- 1 head radicchio, quartered
- 1 bundle of broccolini
- 1 tablespoon olive oil
- 1 teaspoon salt
Gorgonzola cream sauce
- 150 g pancetta, diced
- 2 tablespoons shallots, sliced
- 1/2 tablespoon garlic, sliced
- 2 tablespoons white wine
- 1/2 cup heavy cream
- 1/4 cup gorgonzola cheese
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Serve
- Parmesan, to garnish
Directions
Charred radicchio and broccolini
- Toss the radicchio and broccolini with the oil and salt. In a large grill pan on high heat
- Char the veggies on all sides, once cooked julienne the radicchio and chop the broccolini into small pieces and reserve.
Gorgonzola cream sauce
- In a medium size sauce pot add the pancetta. Place on heat and render the pancetta. (About three minutes on medium heat) add the shallot and garlic and sauté for about one minute.
- Deglaze with the wine and reduce by half.
- Add the heavy cream and simmer.
Serve
- Finish the sauce with the gorgonzola cheese, salt and pepper. Once thick and reduced add the cooked spaghetti and the radicchio and broccolini.
- Finish with Parmesan cheese and portion into your favourite pasta bowls.
