Cookbook:Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)

Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
Category	Pasta recipes
Difficulty

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This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007.

Ingredients

• 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

Procedure

1. Put on the pasta to cook in plenty of salted water.
2. 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.
3. If the sauce remains too thick, add a little of the milk and heat up once again.
4. Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
5. Once the pasta is cooked, drain well and tip into a mixing bowl.
6. Add the Gorgonzola sauce and, using a wooden spoon, mix well.
7. Serve immediately, as with all pasta sauces.

Notes, tips, and variations

• Gorgonzola must be used—an alternative cheese will not do.
• A "ridged" pasta is the best for this recipe