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

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

Cookbook | Ingredients | Recipes | Pasta

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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 | edit source]

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