| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Deliah | 2 | Servings | |
INGREDIENTS
| 8 | oz | Linguine |
| 4 | oz | Gorgonzola Piccante |
| 4 1/2 | oz | Cubetti, cubed pancetta or |
| chopped bacon | ||
| 2 | oz | Fresh rocket |
| 7 | Creme fraiche | |
| 1 | Clove garlic, peeled and | |
| crushed | ||
| 4 | oz | Mozzarella, cut into little |
| cubes | ||
| A little freshly grated | ||
| Parmesan Parmigiano | ||
| Reggiano to serve | ||
| Salt and freshly milled | ||
| black pepper |
INSTRUCTIONS
Put the pasta on to cook and give it one less minute cooking time than usual. Place the Gorgonzola Piccante and the creme fraiche in a food processor and whiz to blend together. 2 Place a large, solid frying pan on a direct heat, and as soon as it's really hot, saute the cubed pancetta or bacon in their own fat for 3-4 minutes, keeping them moving to brown all the edges evenly. 3 Add the garlic to the pan and toss around for a minute. Remove the pan from the heat and add the rocket leaves which, when stirred, will wilt in the heat of the pan. 4 When the pasta is ready, drain immediately and return to the saucepan. Add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, put the pan on a low heat and toss all together thoroughly for about a minute. 5 Give it a good seasoning of freshly milled black pepper and, if needed, a touch of salt. Serve very quickly in hot pasta bowls with some Parmesan sprinkled over. Converted by MC_Buster. Per serving: 710 Calories (kcal); 32g Total Fat; (40% calories from fat); 17g Protein; 89g Carbohydrate; 94mg Cholesterol; 55mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Deliah Converted by MM_Buster v2.0n.
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