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Baked short fusilli bucati with gorgonzola, pancetta & mushrooms

A tasty Italian baked pasta dish made with short fusilli bucati that will become a firm favourite with anyone who likes blue cheese, bacon and mushrooms! Easy to make and perfect for family meals

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 732 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 500 g short fusilli bucati (1.1lbs) or other short pasta such as penne
  • 100 g Parmigiano-Reggiano (3.5oz) freshly grated
  • 350 g Gorgonzola (10oz) broken into chunk. I used dolce/sweet
  • 150 g pancetta (5oz) cubed
  • 250 g criminis or button mushrooms (9oz) cleaned and cut into thick slices
  • 250 g Pioppini mushrooms (9oz) cleaned
  • ½ glass dry white wine (2.5floz)
  • 1 medium onion peeled and finely chopped.
  • salt for pasta and to taste
  • black pepper to taste
  • 3 tablespoon olive oil
  • ½ glass milk or 1 cup of pasta cooking water

Instructions

    Cup of Yum
  1. Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil. 
  2. Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven. 
  3. Drain the pasta, reserving about 1 cup water.
  4. While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet  Add the onion and cook until it begins to soften.
  5. Add the pancetta and continue cooking until it starts to brown.
  6. Add all the mushrooms and continue cooking them until they brown slightly.
  7. Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
  8. Now add the gorgonzola whilst stirring continuously until it melts.
  9. You can use the milk or water from the pasta to make the sauce more liquid
  10. Add half the grated parmesan and continue to stir adding milk or water as required. Don’t let the sauce get too thick or dry.
  11. Add salt and pepper to taste.
  12. Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
  13. Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
  14. Remove from the oven and let the dish stand for a couple of minutes.
  15. Serve with extra grated parmigiano as required.

Notes

  • This dish can be made using different kinds of short pasta such as penne, rigatoni etc as well as different kinds of mushrooms.It can also be cooked in individual portions which is rather a nice way to serve it.
  • You can also eat this dish without baking. Just cook the pasta al dente, save some of the cooking water, drain and add to the sauce. Mix everything together well. Add some of the saved pasta cooking water if the sauce seems too thick. Serve immediately with extra grated cheese.

Nutrition Information

Calories 732kcal (37%) Carbohydrates 70g (23%) Protein 36g (72%) Fat 34g (52%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.03g Cholesterol 74mg (25%) Sodium 1185mg (49%) Potassium 731mg (21%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 632IU (13%) Vitamin C 3mg (3%) Calcium 558mg (56%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 732

% Daily Value*

Calories 732kcal 37%
Carbohydrates 70g 23%
Protein 36g 72%
Fat 34g 52%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.03g 2%
Cholesterol 74mg 25%
Sodium 1185mg 49%
Potassium 731mg 16%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 632IU 13%
Vitamin C 3mg 3%
Calcium 558mg 56%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.