Linguine with gorgonzola, pancetta and wilted rocket

2 servings

Ingredients

Quantity Ingredient
8 ounces Linguine
4 ounces Gorgonzola Piccante
4½ ounce Cubetti; (cubed) pancetta or
; chopped bacon
2 ounces Fresh rocket
7 fluid ounce Creme fraiche
1 Clove garlic; peeled and crushed
4 ounces Mozzarella; cut into little
; cubes
A little freshly grated Parmesan; (Parmigiano
; Reggiano), to serve
Salt and freshly milled black pepper

Directions

1 Put the pasta on to cook and give it one less minute cooking time than usual. Place the Gorgonzola Piccante and the creme fraiche in a food processor and whiz to blend together.

2 Place a large, solid frying pan on a direct heat, and as soon as it's really hot, saute the cubed pancetta or bacon in their own fat for 3-4 minutes, keeping them moving to brown all the edges evenly.

3 Add the garlic to the pan and toss around for a minute. Remove the pan from the heat and add the rocket leaves which, when stirred, will wilt in the heat of the pan.

4 When the pasta is ready, drain immediately and return to the saucepan.

Add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, put the pan on a low heat and toss all together thoroughly for about a minute.

5 Give it a good seasoning of freshly milled black pepper and, if needed, a touch of salt. Serve very quickly in hot pasta bowls with some Parmesan sprinkled over.

Converted by MC_Buster.

Per serving: 710 Calories (kcal); 32g Total Fat; (40% calories from fat); 17g Protein; 89g Carbohydrate; 94mg Cholesterol; 55mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: Deliah

Converted by MM_Buster v2.0n.

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