Pasta with Gorgonzola Cream Sauce Recipe


July 4, 2016

Recipe by Chef Jacquie


8 ounces Gorgonzola cheese, roughly chopped

4 cups of heavy cream

Pinch of nutmeg

1/2 cup of walnuts

Black pepper to taste

1 pound of cooked pasta (campanella, fusilli or farfalle shape)


1Over high heat, in a large frying pan, bring cream to a boil then reduce to low.

2Add a pinch of nutmeg and simmer for 40–45 minutes; stirring frequently until cream reduces to nappe, coats the back of a spoon.

3When sauce is finished turn heat off and add cheese, stir until melted.

4Add nuts and stir and then add cooked pasta; toss until incorporated.

5Place pasta on serving platter, garnish and serve immediately.

6Garnish: Chopped parsley, chopped toasted walnuts (in small frying pan, toast nuts with a little butter), and Parmigiano Reggiano cheese.