Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Gorgonzola Sauce
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- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 47 g
- Saturated Fat
- 30 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 159 mg
- Sodium
- 360 mg
- Level: Easy
- Total: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 47 g
- Saturated Fat
- 30 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 159 mg
- Sodium
- 360 mg
Ingredients
Directions
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water.
- 2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives.
- 3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired.
