Gorgonzola Garlic Pork Belly with Pasta
Costco shopping forces me to make use the bulk ingredients like the full pork belly and a huge chunk of gorgonzola with extending new ways of using both salty ingredients. I freeze a bag of garlic (in ice cube trays) to always have it on hand Garlic Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com). The heavy cream tames the sharpness of the garlic and gorgonzola. I like how the pork belly makes it a complete meal and another way to enjoy pork belly. This is a flexible recipe to adjust to taste or what's on hand.
Ingredients
- 16 oz pasta
- 1 finely chopped small onion
- 2 T minced garlic
- 3/4 C heavy cream
- 8 - 9 oz Gorgonzola cheese crumbled or roughly chopped
- 1 t black pepper
- ½ pound chopped pork belly (cooked) Chinese Crispy Pork Belly / Pork / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
Instructions
- Cook the pasta in boiling water as per the cooking instructions, until al dente.
- Heat chopped pork belly in large pan, rendering fat over medium heat, about 5 minutes
- Add the chopped onion cook about 3-5 minutes until softened.
- Add minced garlic and cook 1 minute.
- Add the cream, Gorgonzola cheese, stir until the Gorgonzola melts.
- Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
- Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) to loosen up the sauce, if needed.