Pappardelle with Pancetta and Blue Cheese

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A dish you can get on the table in ten minutes. To stay within the Italian repertoire, you should use gorgonzola blue cheese, but we tested this recipe (and photographed it) with a raw milk blue cheese. You can try Roquefort, Stilton or even a creamy blue cheese like Cambazola, a rich Italian triple cream, brie-style blue cheese.

Serves 4

400g pappardelle or tagliatelle
Good pinch of salt
200g pancetta (or bacon), cut into small dice
4oz blue cheese, crumbled
2 tablespoons extra virgin olive oil
Freshly ground black pepper


1. Boil the pasta for 8-10 minutes in heavily salted water. Check that it is cooked al dente.

2. While the pasta is cooking, fry the pancetta in a large saucepan, in its own fat, until golden (if you use bacon, add 1 tablespoon of extra virgin olive oil to the pan and only use 1 tablespoon of extra virgin olive oil at the end).

3. When the pasta is cooked, drain it, reserving a few tablespoons of the cooking water. Add the pasta to the pancetta with the blue cheese and the olive oil. Add enough cooking water to make a sauce. Add black pepper, toss and serve immediately.


You can use spaghetti even penne instead of pappardelle.


Photograph ©




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