Creamy Cavatappi with Rich Gorgonzola and Crispy Guanciale
If you’re looking for a meal that feels like a hug, this Creamy Cavatappi with Rich Gorgonzola and Crispy Guanciale is exactly what you need. It’s quick, taking just about 30 minutes from start to finish, so it’s perfect for busy weeknights. Plus, it’s simple to make, with just a few steps that are easy to follow. You’ll love how everything comes together in one pan, making cleanup a breeze too.
This recipe is inspired by classic Italian flavors but with a twist. Guanciale adds a touch of rich, savory goodness that balances out the creamy sauce, while the zucchini brings a fresh, light bite. Pasta dishes like this are staples in Italy, especially in regions that embrace seasonal veggies and bold cheeses. And don’t worry — even if you’re not familiar with cooking with guanciale or gorgonzola, this dish is surprisingly easy to recreate at home.
- 12 oz. Cavatappi
- 3 oz. Guanciale thinly sliced
- 2 Garlic Cloves minced
- 2 Zucchini cut into half moons
- 6 oz. Gorgonzola crumbled
- 1/2 cup Pecorino Cheese grated
- 1/2 cup White Wine
- 2 Tbsp. Olive Oil
- Salt and Black Pepper to taste
- Fresh Parsley chopped (for garnish)