gorgonzola pasta

Perfectly cooked al dente penne pasta tossed with a super quick and Creamy Gorgonzola Sauce. This sauce can be used in so many ways like over a juicy chargrilled steak or baked into a potato gratin but it's especially good tossed with pasta for a simple and comforting weeknight meal!

Penne with Creamy Gorgonzola Sauce

oz (400 grams) Penne pasta

3.5 oz (100 grams) Gorgonzola

tbsp (30 grams) Butter

(150 milliliters) Milk

tbsp Heavy cream ((double cream

Parmesan (grated)

(80 milliliters) Pasta water

Salt and pepper (to season)

Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.

Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.

Add the cream and 1 tbsp parmesan with a a good pinch of pepper (around 1 tsp freshly grinded) and a pinch of salt.

Cook the sauce until the pasta is ready (around 3 minutes) and then add 1/2 cup of pasta water. Add the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.

https://embed.mediavine.com/videos/gwzbce4x9hevbha1knys

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don&#039;t come more delicious than this!

Gorgonzola Pasta with Leek, Pancetta &amp; Mushrooms

Penne (or pasta of choice)

Gorgonzola, diced into large chunks

Leek, trimmed and diced (see notes)

tbsp Unsalted Butter

Salt & Pepper,

In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.

Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.

Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.

Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.

Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.

If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.

https://content.jwplatform.com/videos/pquRusyq.mp4

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don’t come more delicious than this!

Gorgonzola Pasta with Pancetta, Leek and Mushrooms

This blue cheese pasta recipe is very simple and quick to make, especially if you use fresh pasta. Strong and deliciously tasty

Blue Cheese Pasta

Fresh egg spaghetti

Gruyère Cheese

Blue

White Wine

olive oil

Salt and pepper

parmesan

parsley

Boil a pan of water and cook pasta...

Boil a pan of water and cook pasta according to the manufacturer's instructions (I used fresh egg pasta that only took 4-5 minutes to cook). I add a pinch of salt to the water and a tablespoon of olive oil to stop the pasta from sticking together.

Put the cheese and wine into a saucepan...

Put the cheese and wine into a saucepan and bring to a simmer so that the cheese melts (keep some crumbled blue cheese to use as garnish later).

Simmer until the cheese is fully melted and...

Simmer until the cheese is fully melted and long enough to evaporate the alcohol in the wine (about 2-3 minutes). If you need more liquid then use some of the pasta water.

Fully drain the pasta and add it back...

Fully drain the pasta and add it back to the pan. Then pour over the sauce and mix well with the pasta before serving.

Sprinkle with some crumbled blue cheese before serving.

This gorgonzola pasta is rich and delicious, and surprisingly easy to make! Penne pasta swims in a decadent gorgonzola sauce that only has three ingredients. Ready in about 20 minutes.

Gorgonzola Pasta

penne pasta

gorgonzola cheese

heavy cream

unsalted butter

kosher salt (for the pasta water)

pasta water (see note)

Bring a large pot of water to a boil. Once boiling, add kosher salt until it &quot;tastes like the sea.&quot; Add pasta and return to a boil.

Once the pasta has been cooking for about 8 minutes, melt the butter in a large non-stick skillet over medium low heat, then add the cream.

Add 6 ounces of the gorgonzola to the pan and stir gently until melted. Don&#39;t let the heat get too high, you don&#39;t want to scorch the cream.

When the pasta noodles are just barely al dente, transfer them directly into to the sauce using a spider strainer or slotted spoon.

Add about 1/4 cup of pasta water to the skillet and continue to cook the pasta in the sauce for a couple of minutes, until the sauce thickens slightly and the penne is perfectly al dente. Transfer to plates, crumble the remaining gorgonzola on top. (Sauce will continue to thicken once removed from heat.)

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Penne with Creamy Gorgonzola Sauce

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Top 4 gorgonzola pasta recipes from across the web

The most viewed gorgonzola pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne with Creamy Gorgonzola Sauce

Gorgonzola Pasta with Leek, Pancett...

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The most viewed gorgonzola pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine