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Farfalle con pancetta, gorgonzola e radicchio


Farfalle con pancetta, gorgonzola e radicchio
Farfalle con pancetta, gorgonzola e radicchio
Fot. Sapore

We recommend a tasty dish from sunny Italy! Chef of Sapore restaurant will charm us with a delicious dish, very characteristic for Italian cuisine.


  • Farfalle 150 g (cooked, or about 50 g of dry pasta) 
  • Speck or pancetta 40 g
  • Gorgonzola 20 g
  • Mascarpone 30 g
  • Cocktail tomatoes 4-5 pcs
  • Radicchio 20 g
  • Walnuts 20 g
  • Grana Padano Parmesan cheese 20 g
  • Extra virgin olive oil 20 ml


Utensils: Pot, frying pan, colander and pasta tongs.

Cook the pasta in a pan of salted water until slightly short of al dente, as it will be heated later on.
Heat the olive oil in a frying pan. Add the speck (or pancetta) and fry slightly. After a while, add water from the cooked pasta (about 100ml). Add the gorgonzola and mascarpone, melt them while stirring and reduce the sauce. If the sauce gets too thick, you can add some extra pasta water.
When the sauce has the right thickness, add the tomatoes cut in halves and the radicchio. At the same time, warm up the pasta and add it to the sauce. Cook for a moment, so the pasta absorbs some sauce.
When ready, serve on a plate and sprinkle with chopped walnuts and grated Parmesan.
Making the pasta is really easy. But it's important to use quality ingredients.