Creamy Gorgonzola Pasta (Pasta With Italian Blue Cheese Sauce)

Silky and rich, this Italian Gorgonzola pasta, tossed with creamy Gorgonzola cheese sauce then topped with nuts for texture, makes a quick but special pasta dinner that always satisfies. Best of all? It takes about 20 minutes to prepare.

Why You’ll Love This Creamy Gorgonzola Pasta

Creamy Gorgonzola pasta, or “pasta alla Gorgonzola” in Italian, is the easiest way to turn a simple dinner into something that tastes like a restaurant meal. This blue cheese pasta sauce is rich, silky, and tangy—made with just a few ingredients and ready in about 20 minutes. It’s the kind of recipe that works for a quick weeknight dinner, a cozy weekend meal, or a last-minute date-night pasta that feels special without being fussy.

You’ll learn how to melt Gorgonzola into a smooth sauce (without it breaking or becoming grainy), which pasta shapes hold the sauce best, and how to balance the sharpness so it’s creamy instead of overpowering.

Here’s why you’ll love it:

• Fast and easy to prepare: about 20 minutes start to finish, with minimal ingredients
• Deeply flavorful and delicious: al dente pasta tossed with salty, tangy blue cheese stirred into a silky cream sauce, topped with toasted chopped nuts for depth and texture
• Authentically Italian: adapted from the legendary Italian cookbook, The Silver Spoon, the Bible of Italian home cooking

Gorgonzola pasta may not be as common as classics like pasta with vodka sauce or fettuccine Alfredo, but once you’ve tried this easy pasta dinner, you’ll make it a regular favorite. This is easy enough to be a weeknight meal, but also feels upscale — even “cheffy” enough to be a dinner party main course.

Ingredient Overview for Pasta Gorgonzola

To make this recipe, you will need to following ingredients:

• Pasta: choose any medium shape, such as rigatoni, shells, or penne
• Gorgonzola cheese: this is a soft, earthy blue cheese from northern Italy. Aim for soft Gorgonzola dolce; piccante will be too strong.
• Heavy cream: for making the sauce
• Parmesan cheese: for an additional boost of salty, tangy, nutty flavor. Aim for an aged Parmigiano-Reggiano.
• Chopped pistachios or walnuts: this adds crunch and texture, and complements the flavor of the cheese

Substitutions and Additions

If you can’t find Gorgonzola cheese, any mild- to medium blue cheese will do, such as Roquefort or Stilton. If you don’t want to use blue cheese at all, something tangy like feta is a good choice.

How to Make Gorgonzola Pasta (Step-by-Step)

This recipe comes together quickly, in about 20 minutes: Hope and toast the nuts, cook the pasta, make the sauce, and combine.

Step-by-Step Method (Quick Overview)

1. Boil pasta until al dente; reserve some pasta water,
2. Warm the cream,
3. Melt Gorgonzola into the sauce,
4. Toss pasta in sauce, adding pasta water to loosen,
5. Finish with pepper, toasted nuts, and Parmesan cheese.

Step 1: Toast the Nuts and Cook the Pasta

First, chop the nuts and toast them in the oven for a few minutes. While this is happening, bring salted water to a boil and cook the pasta until al dente.

Step 2: Make the Gorgonzola Sauce

Simmer the cream and cheeses together, stirring, until melted and smooth.

Step 3: Toss Pasta With Blue Cheese Sauce and Finish

Drain the pasta and transfer to a serving bowl or back to the pot. Stir in the Gorgonzola sauce. Divide the pasta into bowls, top with nuts and a sprinkle of parmesan cheese and black pepper, and serve.

What to Serve with Gorgonzola Pasta

A Good Salad

Because Gorgonzola pasta is rich and creamy, a bright, crisp salad is the easiest way to balance the meal. Go for something with acidity and texture to cut through the sauce. In winter, a chicory salad is a good option. Try any of these:

• Radicchio Salad With Orange, Apple and Pecans (crunch + fruit + acidity)
• An amazing Caesar (if you want a classic complement without competing flavors)

Protein Pairings

Gorgonzola pasta is fairly rich, so the best proteins are those that lean on the simple side. Good pairings include:

• Roasted chicken: simple flavors that do not compete with the strong Gorgonzola
• Simple baked salmon: salmon and cream go very well together. This papillote recipe would be perfect.

Wine Pairings

Gorgonzola pasta is rich, salty, and creamy, so the best wines are those with bright acidity and clean structure. They cut through the sauce and refresh the palate without fighting the cheese.

• Sauvignon Blanc: crisp acidity and citrus notes make it a solid match for blue cheese richness
• Pinot Grigio: light, clean, and easy-drinking
• Unoaked Chardonnay: a creamy texture that echoes the sauce without adding extra butteriness
• Dry (brut) sparkling wine: bubbles help cleanse the palate and balance the dish’s weight; Prosecco makes an excellent choice, and keeps things Italian
• Zinfandel: if you want red, choose this high-acid Italian red that can stand up to Gorgonzola without becoming harsh

F.A.Q.s and Expert Tips

Let us know in the comments what you think of the recipe!

Why You Should Trust This Recipe: This recipe was developed and tested from scratch by Lisa Ruland, a C.I.A. pastry graduate and professional food writer with a Level 2 WSET Wine Certification. I am committed to providing accurate, trustworthy culinary guidance based on years of hands-on experience in professional and home kitchens. Learn more.