Gorgonzola Cream Sauce

This recipe uses just a couple of ingredients and will be ready in just a couple minutes. It’s rich, decadent, and delicious – what more needs to be said except I’m not adding salt because there is enough in the cheese.

You will need:

• •1/2 lb Gorgonzola cut up
  •4 tbs of butter
  •2 cups of heavy cream
  •1 cup of chicken stock
  •1 small shallot minced
  •1 lb of your favorite pasta
  •1/2 cup pasta water

Directions:

1. Add the butter to a saucepan on a low heat.
2. Once melted, add the shallot and sauté until it has softened about 2 minutes – do not burn the butter.
3. Add the stock and cream, and whisk them together. When it begins to boil, lower the heat and add the cheese.
4. Stir until the cheese is melted, and remove from the heat.
5. Cook your pasta till done. Reserve one cup of pasta water, then strain the pasta.
6. Add the pasta to the Gorgonzola Cream sauce with 1/4 cup of the pasta water. Put the heat to low and toss together.
7. Serve immediately.

– Daniel Mancini 

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