STREAMING NOW: Chuck's Day Off

Penne With Gorgonzola Dolce, Pancetta, and Asparagus

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Something I made up! Hope you enjoy! My favorite local Italian- restaurant enjoyed it so much they put it on the menu! I just thought of this while typing, but I bet diced sun-dried tomatoes would be fantastic with this!”

Ingredients Nutrition


  1. In an 8-qt (or large) pot bring about 5 quarts water to a boil, add 2 tsp salt and penne and cook according to package directions.Before you drain pasta, reserve about 1 cup of the pasta water. Drain pasta.
  2. In a skillet (12in if you have it) bring about 1 - 2 cups of water to a boil. Add remaining 1 tsp salt and asparagus. Cook 5 minutes (or until crisp-tender) and drain. Discard water. Cut asparagus into bite sized pieces and set aside.
  3. In the same skillet, heat to medium - high and dry pancetta till crisp. Do not drain and add cooked penne and asparagus. If pasta seems "dry" - then slowly add reserved pasta water until pasta is sauced enough to your desire (I usually use about 1/4 cup) - add in cubed (as best as you can cube it) Gorgonzola and gently combine. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a