Gorgonzola Cream Sauce with Pancetta

You’ll need:

• 6-8 ounces of Gorgonzola cheese cut into small pieces
• 4-oz pancetta or bacon cut into small pieces
• 1/2 cup chicken stock
• 1-cup of heavy cream
• 4-tbs of butter
• 1 tsp black cracked pepper
• 5 fresh sage leaves
• 1-lb of fettuccine

Directions:

1. Get a large pot of water going for your pasta.
2. In a large skillet cook the pancetta or bacon until the fat is rendered and wine slotted spoon remove to a plate.
3. Remove all but 1-tbs of fat add the butter and once it is melted add the sage leaves.
4. Allow the sage to cook with the butter for 2 minutes, then add the cream, stock and pepper and bring to a low boil.
5. Lower the heat and simmer for 5 minutes uncovered stirring along the way.
6. Add the Pancetta/bacon back to the sauce.
7. Turn off the heat and add the Gorgonzola cheese in small pieces and stir into the sauce to melt the cheese.
8. Cook your pasta, strain and add to the sauce. Serve immediately.

Daniel Mancini