Pasta Al Gorgonzola
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
6 people
-
Calories
674 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Al Gorgonzola
Report
Pasta with gorgonzola sauce is rich, full of flavour and wonderful comfort food. It is super easy to prepare requiring few ingredients making it perfect for an easy weeknight dinner, date night or last minute get-togethers.
Share:
Ingredients
Mushrooms
- 30 g butter 2 tablespoons
- 200 g mushrooms 7 ounces, chestnut, portobello or porcini, cleaned and dried then sliced thinly (see notes below for porcini)
- 2 leaves fresh sage or a pinch or dried sage
Pasta
- 500 g Spaghetti 1 pound, or any type of pasta
- water for boiling pasta
- salt for boiling pasta
Cheese Sauce
- 200 g gorgonzola dolce 7 ounces, rind removed
- 300 ml double cream 1¼ cup, heavy cream (US)
- 120 ml reserved pasta water ½ cup
- ½ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- 50 g Parmesan Cheese freshly grated, for garnish
Instructions
Mushrooms
- In a large skillet, melt 30 g butter and saute 200 g mushrooms, 2 leaves fresh sage and salt on medium low heat for around 10 minutes till softened (just a couple of minutes if using rehydrated porcini). Set aside, leaving the mushrooms in the pan.
Cook pasta
- Fill ¾ of a large saucepan with water add salt and bring to a rolling boil.
- Add 500 g spaghetti and cook to 1 minute less than the time indicated on the packet. Drain the pasta reserving 120 millilitres or ½ cup of the pasta water in a small bowl and set aside.
Sauce
- Replace the skillet containing mushrooms on a medium low heat and stir in 300 ml double cream and ½ teaspoon salt As tiny bubbles begin to form, crumble in 200 g gorgonzola dolce then stir with a wooden spoon till the cheese has melted. Taste and add more seasoning if required.
Combine pasta and sauce
- Pour the pasta into the sauce and mix till the pasta is fully coated. Cook for another minute on a medium heat, stirring constantly, adding 120 ml reserved pasta water. Remove from the heat and serve with 50 g parmesan cheese, freshly grated and a sprinkling of freshly ground ⅛ teaspoon black pepper.
Notes
- The sauce can be made a few hours ahead and kept in a closed container in the fridge for 2-3 days. Bring to room temperature before using then stir into freshly made pasta adding a little pasta water so it mixes easily.
- Store leftovers in a closed container and keep in the fridge for up to 24 hours.
- Adding mushrooms is entirely optional and this step can be omitted. Use chestnut, portobello mushrooms or porcini for a stronger flavour.
- If using dried porcini, place in a small bowl and fill with water till just covered, the soak for around 15 minutes.
- The soaking liquid will be full of flavour and should be strained to remove any grit before using. You could add a couple of tablespoons of the liquid to the sauce for extra flavour, or reserve for another recipe.
- To boil spaghetti, ensure the pan is filled with enough water so the spaghetti cooks fully submerged. The pan needs to be large enough so boiling water can move around each piece of pasta. This way the pasta will cook uniformly not stick together.
- Salt the water at the beginning, before it comes to a boil then stir so it becomes salted throughout.
- Add the spaghetti in one go and don't worry if it protrudes from the top of the pot. As the spaghetti softens, stir with a wooden spoon so it becomes fully submerged and doesn't stick together.
- Do not add oil as it will rise and float to top affecting the temperature of the water and cooking time.
- There is no standard time for cooking pasta, as cooking times will vary depending on the shape and type of grain used. Cook the pasta one minute less than the time on the packet so that last minute can be used to cook the drained pasta with the sauce. Watch the clock as undercooked pasta will be raw inside and inedible, while overcooked pasta will be soft, starchy and sticky and won't taste good at all.
- When draining the pasta water away, reserve a small amount (around 120 millilitres, or half a cup) of the starchy pasta water to mix into the sauce as it will help the sauce stick to the pasta ensuring it is fully coated and add creaminess.
- Spaghetti - any shape pasta will do, fresh or dry. Follow the cooking instructions on the packet, reducing boiling time by 1 minute, then cook pasta in the sauce for the remaining minute with a little pasta water.
- Gorgonzola - use any similar mild flavoured blue cheese with a soft and creamy consistency such as Dolcelatte, St Agur blue cheese, Danish Blue or Roquefort.
- Mushrooms - can be omitted entirely and the sauce will still taste delicious. Alternatively, use another vegetable such as wilted spinach, sauteed zucchini, cavolo nero or fennel.
Nutrition Information
Show Details
Serving
1serving
Calories
674kcal
(34%)
Carbohydrates
66g
(22%)
Protein
23g
(46%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
763mg
(32%)
Potassium
434mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1184IU
(24%)
Vitamin C
1mg
(1%)
Calcium
328mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 674kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 763mg | 32% |
| Potassium | 434mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 328mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
