Delia Smith's Linguine with Gorgonzola, Pancetta and Wilted Rocket
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredGehring Pinot Grigio
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Crisp and lively, with round floral aromas. Refreshing and delicate with light floral and ripe fruit flavours. Long, mineral finish with lemony freshness. Buy this wine if you like: Expressive white wines with crisp acidity and lush fruit.
Method
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1
Begin by putting the pasta on to cook and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the creme fraiche in a food processor and whiz it to blend together.
Next, place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly.
Then add the garlic to the pan and toss that around for about 1 minute. Next, remove the pan from the heat and add the rocket leaves, which, when you have given them a stir, will wilt in the heat of the pan.
When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute.
Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.
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