Pasta with Gorgonzola Cream Sauce
By @kellysalwayscooking
Adapted from Marcella Hazan
Serves 4
Ingredients:
Instructions:
In a saucepan, combine the gorgonzola, milk, butter, and a couple pinches of salt. Heat over low, stirring occasionally, breaking up the gorgonzola with the back of a wooden spoon. Cook until it reaches a dense, creamy consistency and then remove it from the heat.
Meanwhile, heat a large pot of water to boiling. Salt the water and cook the pasta to al dente. Drain the pasta and add it back to the pot.
Bring the sauce back to a warm on a low heat, then add the cream and stir until the liquid evaporates a bit and the sauce starts to thicken. Pour the sauce into the pasta pot and stir vigorously for 30 seconds to a minute until all noodles are covered and the sauce is nicely thickened. Add the parmigiano-reggiano to the pot and stir to combine, then serve immediately.
Adapted from Marcella Hazan
Serves 4
Ingredients:
- 1 lb pasta
- 1/3 lb gorgonzola (not crumbles)
- 1/2 c milk
- 3 tbs butter
- salt
- 1/2 c heavy cream
- 1/4 c grated parmigiano-reggiano
Instructions:
In a saucepan, combine the gorgonzola, milk, butter, and a couple pinches of salt. Heat over low, stirring occasionally, breaking up the gorgonzola with the back of a wooden spoon. Cook until it reaches a dense, creamy consistency and then remove it from the heat.
Meanwhile, heat a large pot of water to boiling. Salt the water and cook the pasta to al dente. Drain the pasta and add it back to the pot.
Bring the sauce back to a warm on a low heat, then add the cream and stir until the liquid evaporates a bit and the sauce starts to thicken. Pour the sauce into the pasta pot and stir vigorously for 30 seconds to a minute until all noodles are covered and the sauce is nicely thickened. Add the parmigiano-reggiano to the pot and stir to combine, then serve immediately.
