Chef notes
Even though it seems like it would be heavy and rich, this pasta stays light and fresh while still remaining very satisfying. There is just enough gorgonzola to add a velvety mouthfeel but not enough to overwhelm your palate.
Technique tip: Scoop the pasta from the water using a spider to keep that beautiful and importantpasta water.
Swap option: Bacon is just as delicious as the pancetta here. I use whatever is in my fridge.
Ingredients
- 1 8.8-ounce package cavatelli pasta
- 1/2 pound pancetta, cut into 1/2-inch dice
- 2 tablespoons extra virgin olive oil
- 2 shallots, peeled and chopped
- 1 8-ounce container cherry tomatoes, halved
- 1/8 teaspoon kosher salt
- 1/4 pound gorgonzola dolce cheese
- 1 5-ounce package baby spinach, roughly chopped
Preparation
Bring a large pot of salted water to a boil. Cook the cavatelli 2 minutes less than the package directions. Drain well reserving 1½ cups of pasta water.
Meanwhile, add the pancetta and olive oil to a large skillet and warm over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with the salt. Cook, stirring often for about 4 minutes or until the tomatoes are beginning to soften. Add the pasta to the pan along with 1/2 cup of pasta water. Scatter the gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook another minute until the spinach is just barely wilted. Serve hot.
