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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Kathy Stroup says
I made this and it was delicious! I made one mistake, though. I used Black Grapes instead of green ones. The sauce came out the color of squid ink. It tasted great, though. I'm also thinking of using baked ham instead of the pancetta, since I usually have some of that, especially after the Holidays.