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    Home » Type » Pasta

    Gorgonzola Gemelli with Roasted Grapes and Pancetta

    October 25, 2023 by Marc Matsumoto Leave a Comment

    Gemelli tossed with pan roasted grapes and pancetta in gorgonzola cheese sauce.

    I first created this pasta in 2015 for No Recipes, but my pasta technique has evolved, and since this is still one of my favorite quick pastas, I'd like to share the improved version. 

    I've been making pasta for about as long as I've been cooking, but it wasn't until fairly recently that I learned the secret to take my pasta game to the next level. Most recipes tell you to reserve pasta boiling liquid to add to the pasta later, but they don't tell you just how much water you need. For me, the game changer was learning that pasta should be cooked like risotto with the other ingredients after it's been parboiled. 

    This not only helps the flavors to meld, but the starch that the pasta sheds as you stir also helps emulsify the liquid with any oils in the pan, creating a rich, velvety sauce. With this secret, you can make ANY pasta better, whether you're combining spaghetti with meat sauce or doing a notoriously difficult pasta like Cacio e Pepe. 

    As for this combo, the sweet pan-roasted grapes are a beautiful contrast to the salty pancetta, and the creamy gorgonzola cheese creates a rich emulsion that blankets each spiral of Gemelli.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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