Spaghetti Gorgonzola Recipe

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Spaghetti Gorgonzola Recipe I show you in this post.

The Gorgonzola sauce is a simple and tasty pasta sauce and is absolutely safe with a few tips.

Gorgonzola is a northern Italian blue cheese.

You can use another blue cheese for the preparation of the Gorgonzola sauce, but the original tastes best!

Expect about 30 minutes cooking time for this pasta preparation.

Sounds great after all 🙂 Good luck! 

1. Spaghetti Gorgonzola Recipe

Below you will find the recipe with exact ingredients.

Good success with the final preparation!

Spaghetti Gorgonzola

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1034

Total Time 40 Min.

Preparation Time 18 Min.

Cook Time 22 Min.

Simple guide to prepare pasta with gorgonzola sauce.

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Ingredients

Ingredients Gorgonzola Sauce
1	pc	small onion
1	pc	garlic
2	tsp	oliv oil
30	ml	dry white wine
200	ml	Vegetable broth
100	ml	Cream
1	tsp	Cornstarch
100-150	g	gorgonzola
25	g	butter
3	pinch	Salt
3	pinch	white pepper
1	pinch	Cayenne pepper
2	pinch	nutmeg
Pasta
250	g	spaghetti
2	EL	walnut
1	pc	pears
2	tbsp	honey
1	bunch	chervil (or parsley)

Instruction

Prepare sauce

Dice onion and garlic, sweat in a pan with butter until translucent, deglaze with white wine.

Add broth

Add vegetable broth and bring to a boil.

Mix the cold cream with cornstarch.

Slowly add the cream to the boiling liquid.

Provide sauce

Boil the sauce vigorously for two minutes.

Then infuse for 10 minutes and optionally strain through a fine hair sieve.

Let the sauce temper standing next to the stove.

Supplement cheese

Cut the gorgonzola into small pieces.

Stir 2/3 into the sauce.

Leave to simmer at low heat.

Season with salt and pepper.

Cheese tip

Note on Gorgonzola:

Gorgonzola is a very strong cheese.

Those who like this taste can prepare the sauce from very ripe Gorgonzola.

For all other connoisseurs, the younger the gorgonzola, the more discreet.

Instead of Gorgonzola you can use creamier Gorgonzola products, which is finer and lighter in taste.

Cook pasta

Cook the spaghetti in a large pot with plenty of salted water and 2 tablespoons of olive oil until al dente.

Prepare nuts

Chop some walnuts to sprinkle.

Decorate each portion with chopped and whole walnuts, add the remaining gorgonzola in small pieces to the pasta and serve.

Immediately add the drained pasta to the gorgonzola sauce in the pan and mix well.

Serve

Immediately add the drained pasta to the gorgonzola sauce in the pan and mix well.

Serve the pasta on warm plates, turning the spaghetti with a fork and placing it in the middle of the plates.

Pears honey tip:

I like to serve the pasta decorated with some pear cubes and some honey!

Sprinkle the pasta with freshly cut parsley or some chervil.

Category

All Recipes by German Chef Thomas Sixt

Dinner Ideas

Vegetarian Recipes

Courses

Pasta Recipes

Spaghetti Recipes

Cousine

Italian Recipes

Keyword

Gluten Free Recipes

Gourmet Recipes

2. Calories and Nutritional Values

3. Shopping List for Spaghetti Gorgonzola

Here the practical shopping list for the pasta with Gorgonzola…

• onions, shallots or spring onions
• garlic
• olive oil
• dry white wine
• cornflour
• cream
• salt, pepper, cayenne pepper, nutmeg
• gorgonzola
• spaghetti
• walnuts
• parsley or chervil
• pears
• honey

The exact ingredient amounts can be found below in the spaghetti with gorgonzola sauce recipe.

The last two ingredients are my secret ingredient, I like to serve the spaghetti gorgonzola with pear honey 🙂

Tip from Chef Thomas Sixt

NOW it starts, next the most important tips for Gorgonzola sauce…

4. Tips for Preparing Gorgonzola Sauce

The most essential factor in the preparation of the cheese sauce is the temperature.

Prepare the cream base sauce.

Before you add the cheese to the sauce, the sauce must be tempered and the sauce must not boil any more.

1. Sweat onions and garlic in olive oil until colourless.
2. Deglaze with white wine.
3. Mix cold cream with cornflour and add.
4. Bring the sauce to the boil and season with a little salt, pepper, cayenne pepper and nutmeg.
5. Strain the sauce through a fine sieve and place next to the stove. Let it cool down to 80°C.
6. Cook the spaghetti, peel the pears next to it, dice finely and mix with honey.
7. Crumble the gorgonzola into small pieces and stir into the sauce with a whisk.
8. Pour off the pasta, drain well, add to the sauce and mix, arrange, serve sprinkled with a little pear honey and walnuts.

Please remember…

The delicious gorgonzola sauce tastes great as a lukewarm and cold dip with various vegetable sticks such as carrots, celery, cauliflower, broccoli and kohlrabi…

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