Cookbook:Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)

| Pasta

This recipe for pasta alla gorgonzola was originally contributed by Peterkirchem in 2007.

Ingredients

 * 500 g the strongest Mountain or Valley Gorgonzola cheese you can buy
 * A few drops of olive oil
 * 150 g ricotta cheese
 * 1 pinch of mixed herbs
 * Grated nutmeg
 * Zest of 1 lemon
 * 1 glass of fresh milk
 * Penne or your favourite pasta
 * Water

Procedure

 * 1) Put on the pasta to cook in plenty of salted water.
 * 2) Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
 * 3) If the sauce remains too thick, add a little of the milk and heat up once again.
 * 4) Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
 * 5) Once the pasta is cooked, drain well and tip into a mixing bowl.
 * 6) Add the Gorgonzola sauce and, using a wooden spoon, mix well.
 * 7) Serve immediately, as with all pasta sauces.

Notes, tips, and variations

 * Gorgonzola must be used—an alternative cheese will not do.
 * A "ridged" pasta is the best for this recipe