I had an amazing gorgonzola-based pasta at a restaurant that’s a 3+ hour drive from Seattle. Tried to recreate it with this recipe, but me-style. Aka, ditch the ‘unecessary’ ingredients.
Ingredients:
- 1/2 cup heavy whipping cream
- 1/2 lb (I ended up using 6oz instead of 8oz since that was the container size) of gorgonzola cheese crumbles, without rind (they should look white, not icky)
- Your GF pasta of choice (I used GF corn-based spaghetti noodles for the below version)
Note: the original recipe claims sauce is enough for 6 servings, or roughly 1lb of pasta. I ate 2 servings (so 4 oz total) of pasta, and that was way too much sauce, even for a sauce-lover. Even if I added chicken and broccoli, it would probably be too much. So, assume the sauce is at least enough 2-3 people’s worth of pasta, depending on pasta amount and preference for sauce.
- Other stuff (mix-ins or protein) optional.
- I ended up adding bacon bits because that’s what I had on hand. With better planning (shopping), I’d probably add some chicken and broccoli mixed in, too.
Instructions:
- I first cooked the GF spaghetti noodles, then set them aside to drain.
- Using the same pot (now empty), dump the cream in, putting the stove on medium-ish. The cream should start to simmer, and after about 5 minutes will “thicken”. (I hate arbitrary cooking measurements and not sure mine actually thickened).
- Dump the cheese in and stir until the cheese melts.
- Then, mix your pasta in.
Actually Easy Gluten Free 