Pasta with bacon, spinach and gorgonzola cheese
4 servings
25 minutes
Pasta with bacon, spinach, and gorgonzola cheese is a true gastronomic delight born in the heart of Italy. This recipe combines the classic creamy texture of penne pasta with the rich aroma of smoked bacon, the tenderness of spinach, and the spiciness of gorgonzola cheese. Peas add freshness, while vegetable broth fills the dish with additional depth of flavor. Gorgonzola melts into a velvety sauce that perfectly coats the pasta. This dish is suitable for a cozy family dinner or a special occasion. It embodies the philosophy of Italian cuisine—simple ingredients combined with love and artistry. Serve with a glass of white wine, and each bite will evoke the feeling of a warm Italian evening.
1
Prepare the pasta according to the instructions on the package.
- Penne: 350 g
2
While the pasta is cooking, heat oil in a large skillet. Add onion and sauté for 3 minutes until softened. Add bacon and cook for another 5 minutes. Then pour hot broth into the skillet and bring to a boil. Simmer for a couple more minutes to let the liquid evaporate a bit.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Smoked bacon: 8 pieces
- Vegetable broth: 200 ml
3
Add peas to the pan, then gorgonzola cheese. The peas should thaw and the cheese should slightly melt. Then add spinach and stir quickly.
- Frozen green peas: 300 g
- Gorgonzola cheese: 150 g
- Spinach: 250 g
4
Place the cooked pasta in the pan and mix with the sauce. The dish is ready to be served.
- Penne: 350 g
