Wednesday, 28 August 2013

Orecchiette with Gorgonzola, Bacon and Spinach

200g orecchiette (or other pasta)
1 tbsp olive oil
1 clove garlic, peeled
2-3 rashers bacon, diced, or (even better) a small block pancetta, cubed
Small splash Marsala
2 big handfuls spinach, washed
100ml crème fraîche
100g gorgonzola, cubed

Bring a pan of water to the boil, salt the water and add the pasta. Whilst the pasta cooks, get on with the rest of the dish. Flatten the garlic clove, so that it is still whole, but squashed. Heat the olive oil in a frying pan, and add the garlic clove. Let it cook for a few minutes until the garlic is slightly browned and the oil is fragrant. Remove the garlic, and turn up the heat. Add the bacon or pancetta and cook until very slightly crispy- not cremated. Add the marsala, let it bubble for a few seconds and stir in the spinach, letting it wilt. Turn the heat down, and stir in the crème fraîche. Stir in the gorgornzola, and let it melt into a creamy sauce. When the pasta is cooked, drain, mix with the sauce and serve.

No comments:

Post a Comment