Pasta Gorgonzola

Pasta gorgonzola is a rich and creamy pasta dish that's made with simple ingredients in just 20 minutes.

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Course: Main Course

Cuisine: Italian

Keyword: gorgonzola pasta, pasta gorgonzola, pasta gorgonzola recipe

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 1039kcal

Author: Kate

Cook the pasta to al dente according to the package instructions. Drain but reserve 2 cups of the pasta cooking water.
In a skillet set over a medium heat, add the butter and melt it.
Add the crushed garlic and cook for one minute, or until fragrant, stirring the entire time.
Add the heavy cream along with half a cup of the reserved pasta water.
Bring to a boil, and then immediately turn the heat to low.
Stir in the crumbled gorgonzola cheese. Mix the cheese into the sauce until it’s mostly melted.
Add in the drained pasta.
Stir in ¼ cup of pasta water to loosen the sauce, if necessary.
Give everything a good stir to ensure all the pasta is completely coated in the sauce. If needed, use more
of the pasta water to thin out the sauce.
Sprinkle with parsley and walnuts, if desired, just before serving.

Pasta: You can use any shaped pasta, like rigatoni, penne, or even spaghetti, for this recipe. I used dried rigatoni, but you could certainly use any dried pasta or fresh pasta of your choice.

Butter: The base of this rich sauce is made with butter and heavy cream. I like to use salted butter but you can use unsalted butter and add salt to taste if you prefer.
Nutrition values are estimates.