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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