Linguine alla Carlona (gorgonzola, pancetta and cream)


Recipe 110: This is one of my father’s favorite recipes and the chef in this case is not my mum, but a couple of friends of my parents. They cooked this pasta for them a while ago and my father always remember this dish… so now it’s my time to cook it.

The ingredients for 4 people are: 400gr linguine – 110gr Gorgonzola – 150gr pancetta (better guanciale if you can find it somewhere) – 125gr of single cream – salt and Parmesan of course!

The recipe is very easy: put a little spoon of olive oil in a pan and cook a bit the pancetta. When it’s ready take it off and put it in a plate. Use now the same pan to melt the Gorgonzola and add a bit of single cream to help you.

In the meantime in a saucepan you can also boil the water with some salt. After some minute add the pasta and wait around 10 minutes for the linguine. The sauce in total won’t take more than 10 minute to be ready, so you can cook everything in the same time.

When the gorgonzola has melted, put back the pancetta and the rest of the cream and cook it another bit more.Then drain the pasta and put it in the pan with the sauce. Add Parmesan and it’s done!

Buon Appetito!

PS. Mamy finalmente ieri mi sono cimentata nella Carlona anche se ho dovuto sostituire il guanciale con la pancetta e gli spaghetti alla chitarra (introvabili qui) con le linguine. A me e’ piaciuta un sacco, mentre Nat l’ha trovata buona ma non supera le sue favorite. Comunque e’ semplicissima e rapida da fare … non ci vuole proprio nulla. Che te ne pare delle foto? e’ proprio come quella di Marcella?

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