Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Put on the pasta to cook in plenty of salted water.
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.
If the sauce remains too thick, add a little of the milk and heat up once again.
Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
Once the pasta is cooked, drain well and tip into a mixing bowl.
Add the Gorgonzola sauce and, using a wooden spoon, mix well.
Serve immediately, as with all pasta sauces.