Gorgonzola Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 47
- Saturated Fat
- 30
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 159
- Sodium
- 360
- Total: 15 min
- Cook: 15 min
Ingredients
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 pound Gorgonzola dolce, crumbled, about 1 cup
2 tablespoons chopped fresh chives
Freshly grated Parmigiano-Reggiano, optional
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.