Cookbook:Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)

Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
CategoryPasta recipes
Difficulty

Cookbook | Ingredients | Recipes | Pasta

This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007.

Ingredients Edit

Procedure Edit

  1. Put on the pasta to cook in plenty of salted water.
  2. Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
  3. If the sauce remains too thick, add a little of the milk and heat up once again.
  4. Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
  5. Once the pasta is cooked, drain well and tip into a mixing bowl.
  6. Add the Gorgonzola sauce and, using a wooden spoon, mix well.
  7. Serve immediately, as with all pasta sauces.

Notes, tips, and variations Edit

  • Gorgonzola must be used—an alternative cheese will not do.
  • A "ridged" pasta is the best for this recipe