PANCETTA, GORGONZOLA & WALNUT PENNE
-
Prep Time10 mins
-
Cook Time10 mins
-
View
One of the quick and easy recipes for pasta. The sauce takes minutes to make, which can be prepared whilst the pasta is cooking.
Ingredients
Directions
Cook the pancetta in a pan, add the sliced sage leaves and cook for a few minutes.
In the meantime, boil the water for the pasta and when boiling, throw in the pasta.
Pour the panna into the pan with the pancetta and when it is about to start boiling, lower the heat, add the crumbled blue cheese and keep stirring until the cheese melts completely.
Add about two tbsp of grated Parmesan or Grana to the sauce and a little of the past water if it is too thick.
Stir in the baby spinach leaves and the crushed walnuts.
Drain the pasta, reserving a little water. Mix the sauce with the pasta gently, adding a little of the cooking water if too thick.
Serve garnish with more crushed walnuts and fresh sage leaves.
Jacqui
Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️
Recipe Reviews