Pasta Gorgonzola Entrecôte?
Ingredients 6 ounces dried pasta, whatever shape you like best, or fettuccine 1 clove garlic, thinly sliced 4 ounces Gorgonzola, crumbled in large pieces 2 tablespoons your best butter, cut in pieces 2 to 4 tablespoons cream Sea salt and freshly ground pepper Parmigiano -Reggiano, to grate over all
- Cook the pasta in boiling water as per the cooking instructions, until al dente.
- Melt the butter in a large frying pan over a medium heat.
- Add the minced garlic and cook for a further 1 minute.
- Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
- By this time the pasta should be ready.
How to cook Gorgonzola pasta with cream sauce?
To Serve: –
▢ 1 tbsp finely grated (shredded) parmesan ▢ 1 pinch black pepper ▢ 1 tbsp chopped fresh parsley ▢ 2 tbsp chopped toasted walnuts – (simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).
Cook the pasta in boiling water as per the cooking instructions, until al dente. Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened. Add the minced garlic and cook for a further 1 minute. Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts. By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving ½ cup of the cooking water. Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all. Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.
Nutritional information is per serving (this recipe serves 4). Calories: 719 kcal Carbohydrates: 79 g Protein: 23 g Fat: 35 g Saturated Fat: 19 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 93 mg Sodium: 640 mg Potassium: 411 mg Fiber: 4 g Sugar: 4 g Vitamin A: 1339 IU Vitamin C: 7 mg Calcium: 270 mg Iron: 2 mg Keywords creamy pasta, pasta, Quick and Easy Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you).
What to eat with gorgonzola cheese?
Gorgonzola Pasta Gorgonzola Cream Sauce Steak with Gorgonzola Sauce Pear, Prosciutto, and Gorgonzola Pizza Caramelized Apple Gorgonzola Pizza Parma Ham Canapés Autumn Avocado Toast Rigatoni with Caramelized Onions and Gorgonzola Gorgonzola and Honey Bruschetta Mini Mushroom & Gorgonzola Bites Pear Gorgonzola Bites Homemade Potato Chips with Gorgonzola Cheese Sauce Strawberry Salad with Gorgonzola, Walnuts, and Mint Bruschetta with Tomato and Basil Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme Quick 30-minute Spaghetti with Spinach and Gorgonzola Honey Roasted Hasselback Butternut Squash with Gorgonzola and Walnuts Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola Cheese Filet Mignon with Gorgonzola Mashed Potatoes Apricot Gorgonzola Cheese Spread Gorgonzola Chicken with Mushrooms and Sage Warm Honey Fig Dip with Blue Cheese and Garlic Pitas Wild Garlic Pesto Pasta with Gorgonzola Cheese Stuffed Pork Tenderloin with Spinach, Cranberries, and Gorgonzola Beet Salad with Roasted Fennel, Blood Orange, and Gorgonzola Vinaigrette
What are the ingredients in a gorgonzola sauce?
Ingredients 1 1 ½ cups dry white wine 2 1 ¼ cups heavy cream 3 2 tablespoons grated Parmesan cheese 4 4 ounces Gorgonzola cheese, crumbled 5 1 pinch ground nutmeg 6 black pepper to taste More
What is the difference between Gorgonzola Dolce and piccante?
🧀 Types of Gorgonzola – There are two main types of Gorgonzola: Gorgonzola Dolce – also know as sweet Gorgonzola and Gorgonzola Piccante – which is a more aged, stronger version. Gorgonzola Dolce is best for this recipe to give that lovely creaminess. However, you can use Piccante if you like it with a little more pungent stronger taste.