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Gemelli with Gorgonzola Grapes and Pancetta

This pasta with Gorgonzola, grapes and pancetta comes together in less than 10 minutes and packs a delicious combination of contrasting tastes and textures.
Course Entree
Cuisine Best, Italian
Level Beginner
Main Ingredient Cheese, Fruit, Pasta, Pork
Diet Gluten-Free, Low Sugar
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 3 servings


  • 200 grams gemelli
  • 150 grams pancetta (cut into 1/4-inch cubes)
  • 70 grams onions (minced)
  • 200 grams seedless black grapes (sliced in half)
  • 70 grams gorgonzola dolce (coarsely crumbled)
  • 5 grams basil (cut into ribbons)


  • Bring a large pot of generously salted water to a boil.
  • In a frying pan over medium heat, add the pancetta in a single layer. Fry undisturbed until the pancetta starts to brown on one side and some fat beings to render out.
  • Once the pancetta is browned on one side, start stirring it, continuing to fry until it's cooked through and there is a tablespoon or two of rendered fat in the pan. Don't overfry it, otherwise it will end up chewy. Transfer the pancetta to a bowl, leaving as much fat in the pan as possible.
  • Once the water is boiling, add the pasta and cook for 8 minutes (or whatever the package directions say).
  • Add the onions to the pan and fry until they're starting to brown.
  • Add the grapes and continue frying until the grapes are cooked through and starting to caramelize.
  • When the pasta is done, reserve some of the boiling liquid from the pasta and then drain the pasta.
  • Add the pasta to the pan with the pancetta and grapes and toss to distribute evenly. Add the gorgonzola, basil and a bit of the reserved pasta water and toss until the cheese is mostly melted and forms a sauce. If your pasta is sticking together, add a bit more pasta water.