Instructions: Put the pasta on to cook and give it 1 minute less cooking time than normal then place the gorgonzola piccante and the creme fraiche in a food processor and whiz it to blend together.

Place a large solid frying pan over direct heat and as soon as you think it is really hot add the cubes of pancetta or chopped bacon and saute them in their own fat for 3 to 4 minutes keeping them on the move to brown all the edges evenly.

Add the garlic to the pan and toss that around for about 1 minute.

Remove the pan from the heat and add the rocket leaves which when you have given them a stir will wilt in the heat of the pan.

When the pasta is ready drain it immediately and return it to the saucepan.

Add the gorgonzola mixture mozzarella and the contents of the frying pan then return the pan to a low heat and toss everything together very thoroughly for about 1 minute. Give it a good seasoning of freshly milled black pepper and if it needs it a touch of salt then serve very quickly in hot pasta bowls with some parmesan sprinkled over.

This is a lovely combination of assertive flavours that harmonise together perfectly

Serves 2

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