INGREDIENTS

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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