If you’re a fan of rich and creamy flavors, this Gorgonzola pasta will quickly become a favorite. The combination of tangy Gorgonzola cheese, smooth cream, and a hint of garlic makes for a comforting and indulgent dish. It’s quick to prepare and perfect for a weeknight dinner or a special occasion.
Ingredients:
- 12 ounces of pasta (penne or fettuccine work well)
- 1 cup of heavy cream
- 4 ounces of Gorgonzola cheese, crumbled
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Optional: crushed walnuts for added texture
Instructions:
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. If using, pour in the white wine and let it reduce for a couple of minutes.
- Lower the heat and stir in the heavy cream. Gradually add the crumbled Gorgonzola, stirring until it melts into a smooth sauce. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the Parmesan cheese.
- Plate the pasta and garnish with fresh parsley and crushed walnuts if desired. Enjoy your creamy Gorgonzola pasta!