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baked short fusilli bucati with gorgonzola, pancetta and mushrooms
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5 from 12 votes

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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Northern Italy
Keyword: authentic Italian pasta recipe, baked pasta recipe, fusilli bucati, Gorgonzola, pasta bake
Servings: 6
Calories: 795kcal
Author: Jacqueline De Bono


  • 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
  • 1/2 glass dry white wine (2.5floz)
  • 1 medium onion peeled and finely chopped.
  • salt for pasta and to taste
  • black pepper to taste
  • 3 tbsp olive oil
  • 1/2 glass milk or 1 cup of pasta cooking water


  • 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. 
  • 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. 
  • Drain the pasta, reserving about 1 cup water.
  • 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.
  • Add the pancetta and continue cooking until it starts to brown.
  • Add all the mushrooms and continue cooking them until they brown slightly.
  • Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
  • Now add the gorgonzola whilst stirring continuously until it melts.
  • You can use the milk or water from the pasta to make the sauce more liquid
  • 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.
  • Add salt and pepper to taste.
  • Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
  • 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!
  • Remove from the oven and let the dish stand for a couple of minutes.
  • Serve with extra grated parmigiano as required.


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.