If you’re looking for a meal that feels like a hug, this Creamy Cavatappi with Rich Gorgonzola and Crispy Guanciale is exactly what you need. It’s quick, taking just about 30 minutes from start to finish, so it’s perfect for busy weeknights. Plus, it’s simple to make, with just a few steps that are easy to follow. You’ll love how everything comes together in one pan, making cleanup a breeze too.
This recipe is inspired by classic Italian flavors but with a twist. Guanciale adds a touch of rich, savory goodness that balances out the creamy sauce, while the zucchini brings a fresh, light bite. Pasta dishes like this are staples in Italy, especially in regions that embrace seasonal veggies and bold cheeses. And don’t worry — even if you’re not familiar with cooking with guanciale or gorgonzola, this dish is surprisingly easy to recreate at home.
Serve it for a cozy dinner with friends or a romantic night in. It pairs perfectly with a simple green salad or a glass of crisp white wine. The best part? You can impress your guests with something that tastes like it took hours, but only took you half an hour to whip up!
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Creamy Cavatappi with Rich Gorgonzola and Crispy Guanciale
This cavatappi pasta with a creamy gorgonzola sauce is a quick, flavorful dish perfect for weeknight dinners. Topped with pecorino cheese and fresh parsley, it offers a delicious balance of savory and fresh flavors.
Equipment
Ingredients
- 12 oz. Cavatappi
- 3 oz. Guanciale thinly sliced
- 2 Garlic Cloves minced
- 2 Zucchini cut into half moons
- 6 oz. Gorgonzola crumbled
- 1/2 cup Pecorino Cheese grated
- 1/2 cup White Wine
- 2 Tbsp. Olive Oil
- Salt and Black Pepper to taste
- Fresh Parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add the garlic and zucchini and cook for 4-5 minutes until softened. Season with salt and black pepper to taste.
- Pour the white wine into the skillet and let it simmer for 2-3 minutes to reduce slightly.
- Lower the heat and add the crumbled gorgonzola cheese to the skillet. Stir until it melts and forms a creamy sauce. Gradually add reserved pasta water as needed to reach your desired consistency.
- Add the cooked pasta, crispy guanciale, and pecorino cheese to the skillet. Toss to coat the pasta in the sauce.
- Transfer the pasta to serving plates. Sprinkle with fresh parsley for garnish.
Video
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