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Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007.
Ingredients
- gorgonzola, strongest Mountain or Valley variety available500 g
- olive oil, a fewdrop
- ricotta150 g
- mixed herbs1 pinch
- nutmeg, grated
- lemon zest, zest of 1 lemon1
- milk, fresh1 glass
- penne, or favourite pasta
- water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.