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This is a simple recipe with few ingredients but needs full attention to instructions

to get it right.


1lb of pasta (suggested mezzi rigatoni or spaghetti)

3.5 oz Gorgonzola (dolce) – leave out of fridge to soften for a few hours

2 tbsp of butter

2/3 cup of milk

2 tbsp of heavy cream

2 tbsp Parmesan grated

1/3 cup of pasta water

Basil leaves or parsley

Salt and pepper to taste


Boil the salted water and cook pasta until al dente. Save 1/3 pasta water.

Meanwhile, put the milk and butter in a large skillet and heat until the butter has melted.

Once the butter is melted, add the gorgonzola and stir until melted.

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

Cook the sauce until the pasta is ready (about 3 minutes) and then add pasta water. Add

the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.

Sprinkle some crumbled gorgonzola and some basil leaves or parsley to dress the plate.

If sauce is too thick, add pasta water. Don’t be tempted to add more cheese or cream, or

the sauce will become too rich.

Serve immediately

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janet vitiello
janet vitiello
17. Feb.
Mit 5 von 5 Sternen bewertet.

You gotta like gorgonzola a lot to enjoy this pasta dish.

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