Cavatelli with Gorgonzola and Cherry Tomatoes

Ingredients:

• 1 package (230 g) of cavatelli pasta
• 220 g pancetta, cut into 1 cm cubes.
• 2 tablespoons extra-virgin olive oil
• 2 shallots, chopped
• 1 container (220g) cherry tomatoes, halved
• 110 g of Gorgonzola Dolce cheese
• 150 g small spinach, coarsely chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Set aside 1.5 cups of pasta cooking water, then drain the pasta in a colander.
2. Meanwhile, heat the pancetta and olive oil in a large skillet over medium-high heat. Cook, stirring frequently with a wooden spoon, until the pancetta is crisp, about 8 minutes. Add the shallots and cook for another minute until fragrant. Add the tomatoes and sprinkle with 1/8 teaspoon of salt. Cook, stirring frequently, until the tomatoes begin to soften, about 4 minutes.
3. Add the cavatelli to the pan along with 1/2 cup of the cooking water. Sprinkle the gorgonzola over the pasta and toss. Continue tossing, adding more of the cooking water as needed, until the sauce is creamy. Add the spinach and toss. Cook for another minute, until the spinach is almost wilted. Serve the pasta hot.