This is my favorite, at the moment, recipe for a pasta sauce. I think that it works best with Penne or Fusilli but try it with any other pasta other than possibly the stuffed pastas like Tortelloni or Ravioli and it will probably be fine.
I use Dolcelatte cheese but Gorgonzola is equally good. Vegetarians can leave out the pancetta and possibly up the cheese slightly.
It is dead simple to make and can be knocked up not much more than ten minutes
Ingredients (for 2 to 3 servings)
- about 100 g pasta per person
- 100g cubed pancetta
- 100ml double cream
- 30 g Dolcelatte cheese
Cook the pasta until it is al dente. The cooking instructions should give you a clue about the length of time that will take, normally about 10 to 15 minutes for dried pasta. Ignore any instructions written in German.
While the pasta is cooking, fry the pancetta in its own fat, add the cream and the cheese stir until the cheese melts. Let it bubble for a couple of minutes, then toss the pasta in it.
Serve with good bread and a cheap Italian red.