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Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce, Side

Tags: easy, recipes using gorgonzola, recipes using lemon zest, recipes using milk, recipes using mixed herbs, recipes using nutmeg, recipes using pasta and noodles, recipes using ricotta, recipes without cooking time, recipes without servings, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APasta_in_Gorgonzola_Cheese_Sauce_%28Pasta_Alla_Gorgonzola%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APasta%20in%20Gorgonzola%20Cheese%20Sauce%20%28Pasta%20Alla%20Gorgonzola%29&oldid=4514816

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  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

Gorgonzola must be used—an alternative cheese will not do.

A "ridged" pasta is the best for this recipe