Pasta and Pancetta and Peas in a Gorgonzola Sauce | Just A Pinch Recipes
Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of sea salt. Toss in the Paccheri or large rigatoni pasta and cook according to instructions. Al Dente...
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Ingredients
- 18 ounce(s) Paccheri pasta or large rigatoni
- 8 ounce(s) Gorgonzola cheese
- 4 ounce(s) pancetta
- 1 cup(s) peas, frozen petite
- 1 cup(s) heavy cream
- 3 tablespoon(s) parsley
- 4 tablespoon(s) Parmigiano-Reggiano, grated
- 2/3 teaspoon(s) coarse sea salt
- 2/3 teaspoon(s) black pepper
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