Wednesday, October 14, 2009

Spaghetti Alla Gorgonzola

I love a good cheesy pasta. Who cares about waistlines when you have a plate of hot pasta slathered in seductive creamy sauce?

The most memorable cheesy pasta I have ever eaten was one cooked with Gorgonzola. It was smooth, luscious and velvety rich. You know you are getting filled up with all that thick, gooey sauce. And you know you're gonna feel slightly queasy after that meal. But you can't stop shovelling those oodles of creamy noodles into your mouth. And then, lick the plate clean (in as elegant a way as you can, in a fine dining Italian restaurant). Ahem.

Anyway, I was loading up on my cheeses at the supermarket today because heaven forbid, there will be mayhem at home if I ever run out of cheese. And I saw these gorgeous Gorgonzola slices.

With their lovely, royal blue veins.

Staring back at me.

"Hello, gorgeous!"

Simply irresistible.

Look at what food can do ;) I grabbed a small slice and cooked it for my pasta lunch today. It was so good I am still thinking about it as I type!



Recipe
(adapted from here)
Serves 2
- 1 clove garlic, minced
- 1 small slice of Gorgonzola Dolcelatte (about 40 to 60g), broken into chunks
- 2 to 3 tbsp grated Parmesan
- 1 knob unsalted butter
- 1/4 cup cream (less if you want the sauce thicker, and vice versa)
- Salt and freshly milled pepper
- Spaghetti (or any pasta of your choice), quantity depends on how hungry you are!

1. Start heating a large pot of salted water for the pasta. Cook the pasta.

2. Meanwhile, set a large bowl with the garlic, cheese, butter, and cream over the pot. As the water heats, the butter and cheese will soften. Don't worry about lumps of cheese-the heat of the pasta will smooth everything out.

3. When the water comes to a boil, remove the bowl and salt the water. Add the pasta and cook the pasta until done. Drain, add it to the cheese, and toss everything with a fork and spoon until the pasta is coated with the sauce. Taste for salt, season with pepper, and serve on warmed pasta plates.


Fast, easy and delicious. You can eat like a king with a few good ingredients.


Notes from The Little Teochew:
I didn't need any salt because the grated Parmesan made it salty enough for me.

I strained the cheesy sauce over a wire sieve to remove any lumps and garlic bits to get a smooth creamy sauce.

As you can see from the photos, my pasta was speckled with a generous sprinkling of black pepper. That added the ooomph ;)

Buon appetito!

PS: The lovely Monique at La Table De Nana just made some divine Sweet Pepper and Gorgonzola Bruschetta. If you have extra Gorgonzola, why not give her recipe a try? :)

21 comments:

  1. Une recette que je ma garde un soir où je serais seule et que je pourrais déguster ce régal, pour l'instant, je descends en cuisine pour préparer ta recette d'hier,le sponge cake, j'en ai trop envie
    A bientôt

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  2. this is really a very very creamy pasta, I only can cook this when my husband not at home, because he just no no to cheese...anyway, this look really yummy, well done.

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  3. I think the mister would totally drool over this! Where did you get the Gorgonzola cheese btw? Sorry I don't eat cheese, so I don't even look at the dairy section of the marts :P

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  4. Looks delicious! I really like creamy pasta, but unfortunately I can't eat too much of it : (

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  5. Hahaha, you know what? I also bought some cheese today!!!

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  6. A great comforting pasta dish...love the richness of gorgnonzola all the time...
    p.s. Did you just install the wowzio widget a couple of days ago?
    Angie's Recipes

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  7. Sono d'accordo con te sono irresistibili, bravissima. Ciao Daniela.

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  8. Oh yummmmmmm........
    that looks really delicious!
    L~xo

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  9. oh my..this looks AMAZING! the sauce looks sooo creamy. and me too, I can't resist cheesy pasta!

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  10. i love creamy pasta!
    but i never ever finish it, cos i find it so filling!
    my number one favourite for pastas is vongole!
    heh.

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  11. Little T, I'm glad I had my supper before I read this. It looks delicious. I hope life is good for you. You were right about the blogging, it takes on a life of its own, doesn't it. I am happier now than when I started it. And richer by far - not financially but in friendships across the world. Which matter so much more. Happy cooking!

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  12. Is that gorgeous or what? :) Like you:) If I had your waistline I would eat this for breakfast:) That is one beautiful photo Ju:)My girls adore the colors of your background:) In fact one just ordered a new Mommy bag w/ that same ..print..look..
    Both photos are yummy and your light's right..always!

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  13. This is wonderful. Fabulous photo, great recipe

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  14. Mmmm. Love how creamy it looks. Gorgonzola is a weakness of mine.

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  15. It looks so creamy and delicious, now I am craving for pasta

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  16. This pasta looks fabulous. I am a huge fan of blue cheese. I can't wait to try this. Thank you for posting!

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  17. I saw your pictures and read your descriptions and decided to try it out for dinner!! I realise that my cheese sauce had quite a few lumps, hahaha.
    But straining it would remove the garlic as well right?
    Thanks for the great recipe! :)

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  18. A very good way to prepare spaghettis. here, because of so close Italy, we use mascarpone instead of cream but I'm sure your version is fantastic too ! ;o)
    Have a nice day ...
    Hélène
    PS : I was about to forget to tell you that your photos are beautiful !

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  19. Oh YUMMMM! Thick, gooey, cheesy pasta sauce -- enough said :)

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  20. I love cheesy pasta too.. when I indulge in this kind of dish, I just forget about the waistlines issue.. LOL

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  21. Thanks everyone! :)

    ovenhaven: I got it from Cold Storage, at the gourmet cheese section near the deli. Don't go to the regular diary section. It's not stocked there.

    Mark: Good for you!

    Monique: I would love to have a mommy bag with that print!

    jo: See what food does to people!! LOL! Yes, straining will remove all the bits.

    Helene: Mascarpone! I must try that. And YOUR photos are gorgeous!

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