Penne with Gorgonzola & Cream Sauce

It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)
Serves 1 Cook: 10 min

Ingredients

Penne 80g
Double cream 80ml
Gorgonzola (dolce type) 40g
Palmigiano reggiano 2 tbsp
Butter 1 tsp
Pepper as required
Walnuts and almonds as required
Extra virgin olive oil (optional) as you like
Parsley as required

Method

1
Start boiling the pasta. As the sauce contains a lot of salt, add less salt when boiling.
2
Pour the double cream into a frying pan on medium heat and add the gorgonzola cheese. Turn the heat down to low and let the cheese melt.
3
Turn the heat off and add 2 tbsp parmigiano reggiano and the butter and allow to melt.
4
When the pasta is cooked, add it to the frying pan, season with lots of black pepper and stir well.
5
The cream will solidify quickly so scoop in 2 to 3 tbsp pasta water and mix well. Transfer to a serving dish.
6
Crush the walnuts and almonds and sprinkle over the dish with the finely chopped parsley and some extra virgin olive oil if you like.

Tips & Note

There are two kinds of gorgonzola cheese: piccante with a lot of blue mould and dolce which is creamy and has the sweetness of milk. Here I used the mild tasting dolce.

Penne with Gorgonzola & Cream Sauce

It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)

Serves 1

Cook: 10 min

Ingredients

Penne 80g
Double cream 80ml
Gorgonzola (dolce type) 40g
Palmigiano reggiano 2 tbsp
Butter 1 tsp
Pepper as required
Walnuts and almonds as required
Extra virgin olive oil (optional) as you like
Parsley as required

Penne with Gorgonzola & Cream Sauce

Recipe ID :2385 Posted on 07 FEB 2017

Serves 1

Cook 10min
views 1,583
printed 0

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It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.

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Ingredients

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80g
80ml
40g
2 tbsp
1 tsp
as required
as required
as you like
as required

Method

Cook
10min
1
Start boiling the pasta. As the sauce contains a lot of salt, add less salt when boiling.
2
Pour the double cream into a frying pan on medium heat and add the gorgonzola cheese. Turn the heat down to low and let the cheese melt.
3
Turn the heat off and add 2 tbsp parmigiano reggiano and the butter and allow to melt.
4
When the pasta is cooked, add it to the frying pan, season with lots of black pepper and stir well.
5
The cream will solidify quickly so scoop in 2 to 3 tbsp pasta water and mix well. Transfer to a serving dish.
6
Crush the walnuts and almonds and sprinkle over the dish with the finely chopped parsley and some extra virgin olive oil if you like.

Tips & Note

There are two kinds of gorgonzola cheese:piccante with a lot of blue mould and dolce which is creamy and has the sweetness of milk. Here I used the mild tasting dolce.

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