Pancetta, Golden Beet & Gorgonzola Pasta – a gourmet baseball stadium bite

July 30th, 2010 | Filed under: entree, recipe
Pancetta, Golden Beet & Gorgonzola Pasta

When you think of ballpark food, pasta isn’t usually the first thing that comes to mind. But imagine this: you’re outside an international baseball stadium — maybe in Tokyo or San Francisco — and instead of hot dogs, you pull out a packed bowl of this creamy, flavorful pasta. Suddenly, you’ve elevated your whole game day experience.

This dish combines golden beets simmered in rich beef stock, crispy pancetta, tangy gorgonzola, and a sprinkle of chopped pistachios. It’s hearty, balanced, and surprisingly portable — the kind of meal that feels indulgent without being over the top. Ideal as a pre-game dinner, packed lunch for the bleachers, or even as a food truck special for sports fans. For a different but equally exciting game day idea, try the steak & tofu lettuce wraps with bulgur salad.

Beets add a subtle sweetness that balances the saltiness of the pancetta and cheese, making it appealing even to those who say they “don’t do beets.” Trust me, one bite and your stadium crew will be asking for more. For dessert, consider packing some red currant, nectarine & thyme crisps to complete your gourmet ballpark meal.

Pancetta, Golden Beet & Gorgonzola Pasta

It’s also a smart option if you’re planning a picnic outside the ballpark, catching a live sports broadcast with friends, or want a gourmet pasta idea to pack for a day at an international baseball stadium or to serve from a food truck.Think of it as a savory break from the usual pretzels and nachos — a ballgame meal with flair. If you prefer something even more hearty, the pomegranate & cherry braised pork might be your perfect post-game comfort food.

Pancetta, Golden Beet & Gorgonzola Pasta

  • 1 lb. whole wheat pasta (shells work great)
  • 2 oz. pancetta (about 8 slices)
  • 3 medium golden beets
  • 1 1/2 cups beef stock
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 6 oz. crumbled gorgonzola or blue cheese
  • 1/3 cup chopped pistachios

Dice pancetta and wash/peel the beets, then cut them into 1/2-inch chunks. Sauté pancetta in a large skillet until crisp, then set aside.

Add the beets and beef stock to the pan and simmer for 20 minutes until tender. Meanwhile, cook the pasta and reserve 1/2 cup of cooking water.

Combine pasta with beets, pancetta, olive oil, lemon juice, cheese, and pasta water. Toss well. Serve with pistachios on top.

Makes 6 servings — perfect for game day prep, tailgating, or mobile kitchens serving fans on the go.

Also Try These Stadium-Inspired Recipes: