Creamy Gorgonzola Pasta
This creamy Gorgonzola pasta comes together in 20 minutes with only 5 ingredients, and is my favorite "easy yet sophisticated" Italian dinner. Silky, rich Gorgonzola cheese sauce gets folded into al dente pasta, then topped with toasted walnuts or pistachios and Parmesan cheese. I think of pasta with Gorgonzola sauce as a more interesting pasta Alfredo, and even more authentically Italian. Adapted from The Silver Spoon, the definitive Italian home cooking bible.
Servings: 4 people
Calories: 712kcal
Essential Equipment
- 2 pots large for boiling the pasta, small for cooking the Gorgonzola sauce
- Microplane or box grater to grate the Parmigiano-Reggiano cheese
- Coffee mug This one's an optional chef tip. I always have a regular coffee mug ready to scoop the pasta water. The handle makes it perfect for dipping, and a mug holds just the right quantity.
Ingredients
- 12 ounces pasta, such as rigatoni, ziti, or tagliatelle
- 4 ounces Gorgonzola dolce, diced or broken into pieces
- 3/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped walnuts or pistachios
- Salt and fresh-cracked black pepper
Instructions
- Toast the nuts. There are two methods for this. Both are easy. Method 1: Preheat the oven to 375°F. Spread the nuts on a single layer in a sheet pan and cook for 5 to 10 minutes, stirring once. Cool. Method 2: In a dry skillet over medium heat, toast the pistachios or walnuts for 3 to 4 minutes, tossing frequently, until fragrant and lightly golden. Remove from heat and cool.
- Boil the pasta. Bring a large pot of well-salted water to a boil and cook the pasta until al dente. (Start the Gorgonzola sauce while the pasta cooks; see next step.) Drain the pasta in a colander, reserving about 1/2 cup of pasta water, then pour the pasta back in the pot.
- Make the Gorgonzola sauce: While the pasta is cooking, heat the cream and Gorgonzola to a bare simmer in a small pot, stirring constantly, just until smooth and melted. Taste for seasoning. Remove from the heat.
- Combine the sauce and pasta: Off the heat, add the Gorgonzola sauce and most of the grated Parmesan to the pasta and stir until coated and silky. If the sauce looks a little thick or the pasta looks dry, add a tablespoon or two of pasta water as needed.
- Finish and serve: Divide the pasta into bowls. Sprinkle generously with the remaining Parmesan, and top with the toasted nuts and a few twists of fresh black pepper.
Notes
Here are some helpful notes and tips so you get the best result.
Use Gorgonzola dolce, not piccante. Dolce is younger, creamier, and melts smoothly into the sauce. Piccante is delicious but trickier to melt evenly.
Low heat is key. Once the Gorgonzola hits the cream, resist the urge to turn up the heat. Boiling will cause the fat to separate and the sauce may become grainy. If the worst does happen, don't worry. Just stir in a little cold cream off the heat, and whisk until smooth again.
Remember to reserve a little pasta water. The starch in the water helps the sauce emulsify and cling to the pasta. I usually reserve 1/2 cup (but will use less than this).
How to Store Leftovers: Store in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of water or cream over low heat. Avoid the microwave, which will just dry the dish out.
Nutrition
Calories: 712kcal | Carbohydrates: 68g | Protein: 25g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 544mg | Potassium: 381mg | Fiber: 4g | Sugar: 4g | Vitamin A: 973IU | Vitamin C: 0.5mg | Calcium: 359mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
