Linguine with Gorgonzola, Pancetta and Wilted Rocket

This is another from Saint Delia and its absolutely delicious, but not for anyone trying to avoid dairy products :) Although I've put in the quantities doubled from her recipe (hers is for 2 people), what I find is that the pre-packed cheeses and meat from the supermarket actually come in smaller quantities; to make up the quantities she suggests would actually cost you quite a bit more than is necessary. So I just tend to use the smaller amount that Tesco/Sainsburys put in their prepacks ie 190g of gorgonzola instead of the suggested 220g, 150g of mozzarella instead of 220g. It seems to work just as well and doesn't cost as much.

• 500g linguine
• 220g Gorgonzola Piccante
• 250g cubetti pancetta
• 100g fresh rocket
• 400ml crème fraîche
• 2 cloves garlic, peeled and crushed
• 220g Mozzarella, cut into little cubes
• a little freshly grated Parmesan (Parmigiano Reggiano), to serve
• salt and freshly milled black pepper

1. Cook the linguine, for about 8 or 9 minutes. Drain and return to the pan.
2. While this is cooking, blend the gorgonzola with the creme fraiche until smooth (in a food processor, if you have one).
3. Saute the cubetti in their own oil for 3 or 4 mins, then add the garlic and cook for a further minute.
4. Remove from the heat and then add the rocket. Give it a good stir round and it will wilt in the pan.
5. Take the mozzarella and add it to the drained pasta, stirring it until it is all mixed in with the pasta.
6. Add the gorgonzola mixture, give a good mix round and then put back onto a very low heat for a few minutes until the mixture is warmed through.
7. Give a good seasoning of salt and pepper, mix round and then serve with a grating of fresh paremsan.