Penne With Gorgonzola Dolce, Pancetta, And Asparagus

• 1 lb penne pasta
• 1/2 lb asparagus, trimmed
• 1/4 lb pancetta, diced
• 1/4 lb gorgonzola dolce blue cheese, cubed
• 3 teaspoons sea salt

1. In an 8-qt (or large) pot bring about 5 quarts water to a boil, add 2 tsp salt and penne and cook according to package directions.Before you drain pasta, reserve about 1 cup of the pasta water. Drain pasta.
2. In a skillet (12in if you have it) bring about 1 - 2 cups of water to a boil. Add remaining 1 tsp salt and asparagus. Cook 5 minutes (or until crisp-tender) and drain. Discard water. Cut asparagus into bite sized pieces and set aside.
3. In the same skillet, heat to medium - high and dry pancetta till crisp. Do not drain and add cooked penne and asparagus. If pasta seems "dry" - then slowly add reserved pasta water until pasta is sauced enough to your desire (I usually use about 1/4 cup) - add in cubed (as best as you can cube it) Gorgonzola and gently combine. Enjoy!

penne pasta, pancetta, cheese, salt

Taken from www.food.com/recipe/penne-with-gorgonzola-dolce-pancetta-and-asparagus-257977 (may not work)