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Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4514816
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 500 g the strongest Mountain or Valley Gorgonzola cheese you can buy
- A few drops of olive oil
- 150 g ricotta cheese
- 1 pinch of mixed herbs
- Grated nutmeg
- Zest of 1 lemon
- 1 glass of fresh milk
- Penne or your favourite pasta
- Water
Directions
- Put on the pasta to cook in plenty of salted water.
- 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.
- If the sauce remains too thick, add a little of the milk and heat up once again.
- Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
- Once the pasta is cooked, drain well and tip into a mixing bowl.
- Add the Gorgonzola sauce and, using a wooden spoon, mix well.
- Serve immediately, as with all pasta sauces.
Notes
Gorgonzola must be used—an alternative cheese will not do.
A "ridged" pasta is the best for this recipe