How to Cook Tagliatelle with Gorgonzola
/AD: This month I’m working alongside Pasta Garofalo to share their wonderful quality pasta and my favourite recipes.
Gorgonzola with tagliatelle and nutmeg
If you’ve yet to try our other pasta recipes this month, you can find our Orecchiette with broccoli here and the beautiful Fusilli Lunghi with sardines, mint and chilli!
Next, I'm sharing a super quick and easy meal. One that you can make with just a few ingredients, takes less than 15 mins and can be used for guests! I know this seems impossible but this dish is a real dinner party showstopper!
I was given this recipe a few years ago by a colleague of mine with Italian heritage. So now I'm paying it forward!
This is a real authentic Italian Gorgonzola recipe, I know some people are put off by it being a blue cheese pasta sauce. However, as someone who doesn’t really like Gorgonzola on its own, this dish is absolute heaven. Please do give it a try.
Lots of you ask about recipes using Gorgonzola cheese. There are many great ways to use it. Mainly think about comfort food inspiration such as pasta with Gorgonzola and walnuts, Gorgonzola and mushroom pasta or Gorgonzola and bacon to name just a few.
We love it with Tagliatelle. Wide ribbons such as this or Pappardelle are well suited to the thick creaminess of the sauce and it holds well to the pasta. Do try and buy a quality Italian branded pasta. Here we are using Pasta Garofalo which is a high protein pasta made in Italy in the famous Gragnano area.
Here’s how to make Tagliatelle with Gorgonzola
Ingredients:
A drizzle of olive oil
1 clove of garlic
45g Butter
150g of gorgonzola dolce, broken into smaller cubes.
150ml single cream, not heavy cream, I sometimes use half fat creme fraiche to be healthier!
400g Tagliatelle
5 sage leaves
Pinch of grated nutmeg
Salt and black pepper to taste
Method:
Finely chop the garlic and cook gently in the olive oil in a deep saucepan.
Once it's become translucent but not browned melt in the butter, Gorgonzola and cream.
Heat and stir until the cheese has melted and everything has mixed together. Add the sage, nutmeg and salt and pepper.
Cook the pasta in salted boiling water. Check the packet for the exact cooking time. All pasta shapes and brands differ. Here we are using Pasta Garofalo Tagliatelle which is cooked in 8 minutes.
Drain the pasta and add to the Gorgonzola cream sauce. Slowly mix together on a low heat until the tagliatelle is coated in the creamy sauce.
Serve with a sprig of sage and drizzle of olive oil.
Serves 4.
Such a simple and incredibly delicious pasta dish. No one will believe it took you 15 mins to cook!
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Could it be a penne Gorgonzola dish if I don’t like long pasta?
Yes of course. We always recommend the best pasta shape for each sauce, which is how Italians plan their meals. However, in your own home, cook whichever suits your family.
Can I make it into a chicken Gorgonzola dish?
As mentioned above, at home you are welcome to add any ingredients to your dish. In Italy however, they do not add chicken to pasta. So be aware if you travel there and are looking for restaurants who offer this. Unfortunately, you won’t find them.
What can be used as an alternative for Gorgonzola?
Roquefort is another creamy blue cheese. However, if you don’t like blue cheese, a Camembert or Brie would be creamy enough and melt well.
Why is Gorgonzola cheese not vegetarian?
Gorgonzola is made using animal rennet so can not be classed as vegetarian.
