This creamy gorgonzola pasta surely sets a record for the most flavor achieved in the shortest amount of time. Truly, a 5-minute sauce that needs so few ingredients, it's almost silly. If only pasta didn't take 10 minutes to boil! For me, this is the perfect ratio of cheese to cream to pasta water, finished with toasted walnuts and fresh lemon zest to elevate it into something a little special.
Hi! Can I be honest? I am a bit of a late bloomer when it comes to blue cheese. I really only like the mild, creamy varieties, so it's lucky they are the ones that make a perfect pasta sauce.
This is so quick and the gorgonzola does all the work. The quintessential 'dinner in a hurry' recipe. My specialty! Check out my White Wine and Butter Pasta or Perfect Cacio e Pepe for two more. Enjoy!
Ingredients
Pasta - I love a short tubular shape for this sauce, such as rigatoni or mezzi rigatoni, as the sauce gets caught inside and clings to the ridges. Use any shape you love though!
Gorgonzola - I recommend using Gorgonzola Dolce, which is softer, creamier and milder than Gorgonzola Piccante. It melts beautifully into the sauce and gives you plenty of blue cheese flavor without being too overpowering.
Cream - Heavy or whipping cream is the most stable cream for a pasta sauce. It can always be thinned down with pasta water.
Garlic - Fresh garlic cloves are best here. Finely mince them so they melt into the sauce and make sure to cook gently in the butter without letting them brown.
Lemon - Freshly grated lemon zest is such a simple finishing touch but really lifts the richness of the gorgonzola. Grate it directly over the finished bowls to taste. You could add a squeeze of lemon into the sauce if you want to.
Pepper - Freshly cracked black pepper works beautifully with gorgonzola. Start with the smaller amount if you're unsure and add more to taste.
Walnuts - Walnuts are a classic pairing with gorgonzola and add the perfect crunch to this creamy pasta. Roughly chop and toast them first to bring out their flavor.
How to make creamy gorgonzola pasta
The full ingredient list and detailed method are in the recipe card below. This is a quick visual reference.
1. Melt the butter over medium-low heat, then add the garlic and black pepper. Cook for 30-60 seconds until fragrant.
2. Pour in the cream, reduce the heat to low and add the gorgonzola. Stir gently as the cheese melts into the cream.
3. Continue stirring until the gorgonzola has completely melted and the sauce is smooth and creamy.
4. Add the cooked pasta and a splash of pasta water. Toss continuously for 2-3 minutes until the sauce is silky and coats the pasta.
Expert tips from Emilie
- Salt your pasta water perfectly. Well seasoned pasta water is really important in such a simple sauce. Check out my guide to cooking pasta for my exact ratio of water to salt.
- Use Gorgonzola Dolce. It's softer, creamier and milder than Gorgonzola Piccante, and melts beautifully into the sauce.
- Keep the heat low. Once you add the gorgonzola, keep the heat low and stir gently until melted. You don't want the sauce aggressively simmering at any point.
- Keep the sauce loose. This sauce thickens a lot as it cools, so make sure it looks slightly saucier than you think it should in the pan. Add an extra splash of pasta water if needed.
- Serve immediately. Creamy cheese sauces wait for no one! Have your bowls and toppings ready so you can serve the pasta straight from the pan.
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Common questions
A Danish blue, such as Castello, is the best substitute as it has a similarly creamy texture and will melt well into the sauce. Roquefort or Stilton will also work, but they are much firmer and stronger in flavor, so I would start with less and add more to taste.
This pasta is definitely best eaten fresh as the sauce will thicken considerably as it cools. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce, tossing until warmed through.
Some other creamy pasta sauces to try
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Recipe
Creamy Gorgonzola Pasta
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 30 grams walnuts, (about ⅓ cup) roughly chopped
- 1 tablespoon butter
- 2 garlic cloves, finely minced
- ¼-1/2 teaspoon black pepper
- 60 ml cream (¼ cup)
- 150 grams gorgonzola (I use the dolce variety, see notes)
- zest of a lemon
- salt to taste
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until lightly golden and fragrant. Set aside.
- Cook your pasta in well salted water, reserving a cup of pasta water before draining. You might not need it, but it's good practice.
- While the pasta cooks, melt the butter over medium-low heat. Add the garlic and black pepper and cook for 30-60 seconds until fragrant, without letting it brown.
- Pour in the cream and bring to a very gentle simmer. Reduce the heat to low, add the gorgonzola and stir until completely melted and smooth.
- Add the cooked pasta directly into the sauce with a small splash of pasta water (not quite ¼ cup) and let it gently bubble away for 2-3 minutes to thicken. Continuously toss the pasta to coat.
- Season with salt to taste. It will depend on your cheese and how much you salted your pasta water. I didn't add any.
- This sauce thickens a lot off the heat so you want it slightly looser than you think when in the pan.
- Serve it immediately with the toasted walnuts and fresly grated lemon zest on top.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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