Gorgonzola-Pear Sacchetti with Maple Cream and Crispy Pancetta


  1. Bring 1 ½ gallons water to a boil in large pot, reduce to a simmer while preparing other ingredients. 
  2. Heat large skillet and add diced pancetta, cook over medium low heat until rendered and crisp, add chopped garlic and walnuts to pan, continue cooking for 1-2 minutes. Add maple syrup and heavy cream, reduce to a simmer, cook until sauce starts to thicken.
  3. Drop pasta in boiling water and cook for several minutes or until it starts to float, strain well, add to maple cream sauce, add parmesan cheese and fresh cracked black pepper.
  4. Adjust the seasoning and transfer to serving plates. Garnish with chopped chives.


  • 1 1/2 lb Piancone Epicureo® Gorgonzola Pear Sacchetti
  • 1/4 cup Roma® Pancetta, diced
  • 1/4 cup Roma Garlic, chopped
  • 1 tsp Magellan® Walnuts, chopped
  • 2 tsp McClure® Dark Amber Maple Syrup
  • 1 cup Nature's Best Dairy® Cream, Heavy
  • 1 tsp Piancone® Parmesan Reggiano, grated
  • Peak Fresh Produce® Chives, Fresh, chopped
  • salt and pepper, to taste