1 Put the pasta on to cook and give it one less minute cooking time than usual. Place the Gorgonzola Piccante and the creme fraiche in a food processor and whiz to blend together. 2 Place a large, solid frying pan on a direct heat, and as soon as its really hot, saute the cubed pancetta or bacon in their own fat for 3-4 minutes, keeping them moving to brown all the edges evenly. 3 Add the garlic to the pan and toss around for a minute. Remove the pan from the heat and add the rocket leaves which, when stirred, will wilt in the heat of the pan. 4 When the pasta is ready, drain immediately and return to the saucepan. Add the Gorgonzola mixture, Mozzarella and the contents of the frying pan, put the pan on a low heat and toss all together thoroughly for about a minute. 5 Give it a good seasoning of freshly milled black pepper and, if needed, a touch of salt. Serve very quickly in hot pasta bowls with some Parmesan sprinkled over. Per serving: 710 Calories (kcal); 32g Total Fat; (40% calories from fat); 17g Protein; 89g Carbohydrate; 94mg Cholesterol; 55mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Deliah Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 23 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 81.8mg||25 %|
|Sodium 29.1mg||1 %|
|Potassium 200.5mg||5 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 61.3g|
|Protein 12.7g||18 %|
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Calories per serving: 323
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