Pastina with Pancetta and Creamy Gorgonzola Sauce.
Pastina is one type of pasta that brings me right back to my childhood. It was simply prepared with butter and cheese, and always delicious. I decided this time around to experiment with more colorful ingredients and richer flavors. In spirit of the 4th of July holiday, I went with a red, white, and "bleu" theme. The star shaped pastina makes it just that much more fun.
- ½ a box of Pastina, about 6 oz.
- 1-2 tbsp. Olive Oil
- 1 garlic clove, minced
- 2-3 oz. Diced Pancetta If it is sliced dice them to be about ¼” thick
- About 4oz Gorgonzola Cheese, sliced about 1” thick
- 1 cup frozen peas, thawed
- ½- ¾ cup heavy cream
- Kosher Salt and Freshly Ground Black pepper
- Bring a large saucepan of salted water to boil over high heat. Add the pastina and cook for 6-7 minutes, stirring often, reserve ½ cup of pasta water.
- Meanwhile, heat a nonstick skillet over medium-high and cook pancetta until brown and crispy, about 3-5 minutes. Transfer the pancetta to a paper towel lined plate to drain.
- In the same skillet add the olive oil and garlic, sauté until fragrant, about 30 seconds. Add the peas, pancetta, and gorgonzola. Stir until the cheese has melted, then stir in the cream.
- Add the Pastina and toss to coat. Remove the skillet from the heat. Continue to stir the pasta mixture until the pasta is heavily coated, and slowly add the pasta water to maintain the creamy texture. Season with salt and pepper and serve.