This Creamy 5-Ingredient Gorgonzola Orecchiette is so simple, but FULL of flavor. Packed with crispy pancetta, and an easy creamy gorgonzola cream sauce, this rich dish comes together in less than 30 minutes.
Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as sea water.
Add pancetta to a large saute pan. Render the fat out of the pancetta over a medium heat until crispy. Drain on paper towels.
Add heavy cream to the pancetta fat, bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 5-6 minutes.
While the cream simmers, add the pasta to the boiling water. Cook until just under aldente.
Once the cream has thickened, crumble the gorgonozola into the sauce, and add 1/8 teaspoon freshly ground black pepper. Whisk until melted. Use a slotted spoon to transfer the pasta to the sauce. Toss in the sauce and continue to cook until the pasta is aldente and has soaked up some of the sauce. If necessary, add a tablespoon or so of pasta water to the sauce to loosen it up.
Add the cooked pancetta back to the pan, toss. Season to taste with salt and pepper.