Pork schnitzel with Gorgonzola sauce and fettuccine

Ingredients for 3 servings:

• 3 pork schnitzels
• 400 g fettuccine
• 1 cup of cream
• 150g Gorgonzola
• 12 sage leaves
• 6 slices of pancetta
• 100 g butter
• salt and pepper
• 1 dashes olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Bring a large pot of salted water to a boil for the pasta. Melt 50g of butter in a pan for the schnitzel and 50g of butter in a small pan for the Gorgonzola sauce. Heat 6 sage leaves in the pan for 1 minute, remove and set aside. Melt the diced Gorgonzola in the pan and bring to a boil with the cream. Add the pancetta to the pan and fry for 2 minutes, remove and set aside. Cook the pasta al dente with the oil and the remaining sage. Flatten the schnitzels evenly and cut them in half. Add to the pan and fry for 2 minutes on each side. Turn over and season with salt and pepper. Serve the schnitzels with a slice of pancetta and a sage leaf, but leave them in the pan. Season the sauce with salt and pepper, and Parmesan cheese if desired, and bring to a boil briefly. Drain the pasta, return it to the pan, and add the sauce to the pasta pot.