This recipe is taken from How to Cook Book One.
| 8 oz (225 g) linguine|
| 4 oz (110 g) Gorgonzola Piccante|
| 4½ oz (125 g) cubetti (cubed) pancetta or chopped bacon|
| 2 oz (50 g) fresh rocket|
| 7 fl oz (200 ml) crème fraîche|
| 1 clove garlic, peeled and crushed|
| 4 oz (110 g) Mozzarella, cut into little cubes |
| a little freshly grated Parmesan (Parmigiano Reggiano), to serve|
| salt and freshly milled black pepper |
Begin by putting the pasta on to cook (see How to Cook perfect pasta) and give it 1 minute less cooking time than normal, then place the Gorgonzola Piccante and the crème fraîche in a food processor and whiz it to blend together.
Next place a large, solid frying pan over direct heat and, as soon as you think it is really hot, add the cubes of pancetta or chopped bacon and sauté them in their own fat for 3-4 minutes, keeping them on the move to brown all the edges evenly.
Then add the garlic to the pan and toss that around for about 1 minute.
Next, remove the pan from the heat and add the rocket leaves which, when you have given them a stir, will wilt in the heat of the pan.
When the pasta is ready, drain it immediately and return it to the saucepan. Now add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, then return the pan to a low heat and toss everything together very thoroughly for about 1 minute.
Give it a good seasoning of freshly milled black pepper and, if it needs it, a touch of salt, then serve very quickly in hot pasta bowls with some Parmesan sprinkled over.
Serve with a mixed leaf green salad.
A nice starter would be some mixed salami and ciabatta.