Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007.
500 g the strongest Mountain or Valley Gorgonzola cheese you can buy
A few drops of olive oil
150 g ricotta cheese
1 pinch of mixed herbs
Grated nutmeg
Zest of 1 lemon
1 glass of fresh milk
Penne or your favourite pasta
Water
Put on the pasta to cook in plenty of salted water.
Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
If the sauce remains too thick, add a little of the milk and heat up once again.
Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
Once the pasta is cooked, drain well and tip into a mixing bowl.
Add the Gorgonzola sauce and, using a wooden spoon, mix well.
Serve immediately, as with all pasta sauces.
- •Gorgonzola must be used—an alternative cheese will not do.
- •A "ridged" pasta is the best for this recipe