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Gorgonzola Sauce
A superb sauce to have with pasta. The thick cheese sauce sticks to the pasta perfectly for a vibrant flavoured meal.
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Course:
Sauce
Cuisine:
Italian
Keyword:
Cheese, Dairy, Gorgonzola, Parmesan, Pasta, Sauce
Cook Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
338
kcal
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Ingredients
Metric
Imperial
1
cup
heavy cream
half & half
4
oz
Gorgonzola cheese
2
tbsp
Parmesan
grated
salt
350
g
pasta
Instructions
Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta.
1 cup heavy cream
Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half.
Place a saucepan of salted water over a high heat and when boiling add the pasta. Cook according to packet instructions.
350 g pasta
Add the remaining ingredients and stir until the sauce has thickened slightly.
4 oz Gorgonzola cheese,
2 tbsp Parmesan,
salt
Add the cooked pasta to the pot and stir to coat with the sauce.
Must be served immediately.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
3
g
|
Protein:
11
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
113
mg
|
Sodium:
399
mg
|
Potassium:
54
mg
|
Sugar:
1
g