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Speedy pancetta, leek & gorgonzola pasta

A serving of speedy pancetta, leek & gorgonzola pasta

Speedy pancetta, leek & gorgonzola pasta

Name: Speedy pancetta, leek & gorgonzola pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 200g long pasta (such as spaghetti); 1 tbsp olive oil; 8 slices of pancetta or smoked streaky bacon, finely chopped; 2 leeks thinly sliced; 1 tbsp butter; 1 tsp light brown soft sugar; 100g dolce gorgonzola crumbled

Michela Chiappa

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Combine the salty creaminess of gorgonzola with sweet, caramelised leeks and crunchy pancetta. It’s a simple dish to make yet bursts with flavour

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Ingredients

Nutrition

Units:

MetricUS

200g long pasta

(such as spaghetti)
1 tbsp olive oil
8 slices of pancetta

or smoked streaky bacon, finely chopped
2 leeks

thinly sliced
1 tbsp butter
1 tsp light brown soft sugar
100g dolce gorgonzola

crumbled

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Nutrition: Per serving

kcal786
fat36g
saturates17g
carbs80g
sugars7g
fibre8g

high
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.

Recipe from Good Food magazine, March 2025

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A star rating of 4.4 out of 5.5 ratings

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