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Cook the Book: Pasta Baked with Radicchio, Gorgonzola, and Pancetta

See full recipe on: Serious Eats



Ingredients

2 1/2 cups heavy cream
1/2 cup chicken stock
2 cups finely shredded radicchio or belgian endive
1/2 cup freshly grated parmigiano-reggiano
1/2 cup freshly grated pecorino romano
1/2 cup freshly grated fontina cheese
1/4 cup finely crumbled gorgonzola
1/2 teaspoon or more kosher or sea salt
1 pound dried pasta shells or rotini
1/4 cup finely chopped pancetta

Nutrition 6 servings

Per Serving % Daily Value
Calories 796
Fat 50g 77%
Carbs 61g 20%
Protein 24g 48%
Fiber 2g 10%
Cholesterol 174mg 58%
Sodium 756mg 31%
     
Fat
Carbs
Protein

Preparation






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