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4 tablespoons butter
6 garlic cloves, sliced thickly
1/2 onion, chopped
1/2 cup white wine
2 cups chicken broth
1 cup cream
3/4 cup crumbled Gorgonzola or Blue cheese
1 pound Pancetta or slab bacon, with the rind off, cut in 1/4-inch and browned
Salt and Pepper to taste
In a non-stick saucepan, cook the garlic and butter over medium-low heat for 3 minutes. Add the onion and cook stirring well for 3 more minutes. Bring the heat to high and add the wine stirring well, cook for 2 to 3 minutes until reduced by two-thirds. Add the cream and the stock bring to a boil and, then simmer for 20 minutes, stirring well. Add the cheese and the Pancetta or bacon and cook stirring well for 10 more minutes until the cheese has all melted and the sauce has thickened. Cook the sauce a little more if you like it thicker. Adjust salt and pepper to taste. Keep the sauce warm until ready to serve.
©2013 Nick Stellino Productions