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penne with creamy gorgonzola sauce recipe

Penne with Creamy Gorgonzola Sauce, Pancetta, and Walnuts

This penne with creamy gorgonzola sauce feels rich yet balanced. Soft blue cheese melts into cream, coats every tube, and meets crisp pancetta and toasted walnuts. You cook it fast, finish it in one pan, and serve a glossy, comforting bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 400 g penne rigate
  • 150 g gorgonzola dolce block, cut into pieces
  • 1 cup heavy cream
  • 120 g pancetta diced
  • 1 small shallot finely chopped
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 1/3 cup walnuts roughly chopped
  • 1/2 cup grated Parmesan
  • Black pepper freshly ground
  • Salt for pasta water
  • Fresh parsley chopped
  • Reserved pasta cooking water about 1 cup

Method
 

Fill a large pot with water. Add salt until it tastes lightly salty. Bring to a strong boil.
    Add penne. Cook until al dente, about 2 minutes less than the package time. Save 1 cup of pasta water.
      Heat a wide pan over medium heat. Add olive oil and pancetta. Cook until crisp. Remove pancetta and set aside.
        In the same pan, add shallot. Cook 2 to 3 minutes until soft and clear. Add garlic. Stir for 30 seconds.
          Lower the heat. Add gorgonzola pieces. Stir gently until soft and melted.
            Pour in cream. Simmer 4 to 5 minutes until glossy and slightly thick.
              Add drained pasta straight into the pan. Add a splash of pasta water. Toss well.
                Add more pasta water if needed until the sauce coats the pasta and shines.
                  Add pancetta, walnuts, Parmesan, parsley, and black pepper. Toss again.
                    Taste. Add salt only if needed. Serve hot.

                      Notes

                      • Use block gorgonzola for a smoother melt.
                      • Keep heat low once cheese and cream enter the pan.
                      • Finish cooking pasta in the sauce so starch binds everything.
                      • Add pasta water little by little for control.
                      • Season at the end since cheese and pancetta add salt.