Gorgonzola Sauce

Serves:4
Source:Essentials of Classic Italian Cooking
  • 1/4 pound Gorgonzola, kept at room temperature for 6 hours
  • 1/3 cup milk
  • 3 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1/3 cup parmigiano-reggiano, freshly grated
  • 1 pound pasta
  • salt

Note: If using fresh pasta, it will absorb much of the sauce, so you may want to have more sauce.

Put gorganzola, milk, butter, and one or two pinches of salt, into a flameproof serving container, over low heat. The container should be large enough to hold all the pasta later. Stir with a wooden spoon, mashing the cheese with the back of the spoon and, as it begins to dissolve, incorporating in with the milk and butter. Cook for a minute or two, or until the sauce has a dense, creamy consistency. Take off the heat until the moment you are nearly ready to drain the pasta.

Shortly before the pasta is cooked, add the heavy cream to the sauce and stir it over medium-low heat until it is partly reduced.

Add the cooked and drained pasta, and toss. Add the grated parmesan and toss well, to melt parmesan.

Serve immediately, with grated cheese on the side.