Spaghetti Gorgonzola

This spaghetti is creamy, hearty, and robust with flavor. Strangely, the Italians who taught me this preparation prefer Danish blue cheese to their own gorgonzola, maybe because it imparts a slightly creamier texture. I have made this with all kinds of blue cheese, but it seems to work best with Danish blue and American Maytag blue. More aged blue cheeses can end up a little granular when melted, as well as almost too funky.

The real key to this dish is taking time to make the gorgonzola cream, which is comprised solely of, you guessed it, cream and cheese. And that’s it. You may wish to add a little cracked pepper, as I do.

Place a wide pot over a very low heat and add about 12 ounces of excellent quality blue cheese. Add about a cup and half of heavy cream. Heat slowly, stirring occasionally, for about a half hour. Remove from heat and allow sauce to come to room temperature.

Cream and cheese. That’s it!
Cook slowly. Yeah, that’s
the ticket!
Reheat slowly over low heat, stirring and scraping down sides of pot as necessary. Boil spaghetti according to package directions, probably nine minutes, until al dente.
Place hot cooked pasta into the sauce and toss to coat. Remove to a serving bowl and eat!! 
Stir vigorously to coat pasta
with sauce.

Yummy, cheesy, rich with flava!

2 thoughts on “Spaghetti Gorgonzola

  1. Pingback: Carrot Salad (Old School) | OMNIVOROUS

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