I have prepared gorgonzola pasta several times and this time I also wrote down a recipe that is very easy to prepare and very fast. If you also prepare a simple green salad while cooking, you have lunch/dinner ready in practically 15 minutes.

The dish is very tasty and creamy. Just be careful not to add a lot of salt, as it is already present in cheeses.

It is important that you do not overcook the pasta, really follow the packaging instructions you have. And keep an eye on the sauce, stir it a lot that it doesn’t burn.

If desired, you can add previously roasted / cooked vegetables or pieces of meat to the dish.

But it is really essential that you eat it as soon as it is cooked. However, if you don’t, make sure to save some of the water in which the pasta was cooked, slowly add it to the dish while stirring and heating to bring it back to life.

Tagliatelle v gorgonzolini omaki
rezanci v gorgonzolini omaki
testenine z gorgonzolo

Tagliatelle with Gorgonzola Sauce

Cook Time 12 minutes
Servings 3 portions

Ingredients

  • 250 grams of Tagliatelle pasta
  • 200 grams of cooking cream
  • 200 grams of Gorgonzola Dolce cheese
  • 20 grams of grated hard cheese (Grana Padano)
  • 1 table spoon of butter
  • 5 fresh leaves of basil
  • Pinch of nutmeg
  • Salt
  • Black pepper

Instructions

  • Cook pasta by instruction on the package. While it cooks, put butter and cooking cream in a pan, add 1 dl of hot pasta water and stir. Season it with little salt, black pepper and pinch of nutmeg. Cook for a minute.
  • Then add Gorgonzola and grated hard cheese and stir until smooth. Finally add chopped basil leaves.
  • Drain pasta (save some water for later) and add it to the sauce. If it gets too thick just add a bit more pasta water.
    Serve hot.
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