Gorgonzola and spinach pasta
Gorgonzola sauce pasta is my big passion. However like in case with pesto pasta I prefer making it at home. Somehow the home made gorgonzola sauce tastes better to me most of the time. The dish is ridiculously simple. You just get proper gorgonzola cheese, good pasta, spend 10 minutes at your stove and done. You can easily skip spinach if you dislike it or don't have it at hand.
Pasta with gorgonzola sauce and spinach (recipe is my usual one)
serves 4
300 gr tagliatelle (or other pasta of your choice)
100 gr gorgonzola cheese
200 gr heavy cream
2 tbs olive oil
2 cloves of garlic, peeled and bruised
salt
freshly ground black pepper
2 handfuls of fresh spinach leaves (optional)
Heat the oil in a medium pan. Add the garlic and fry for 1-2 minutes till the aroma gets into the oil. Throw the garlic away and reduce the heat to low. Add the cream and gorgonzola cut into pieces. Heat gently stirring till the cheese melts.
Add the spinach (if using) and let it soften stirring gently. Remove from heat.
Cook the pasta al dente and drain. Add the pasta to the pan with the sauce and stir to get it evenly covered.
Serve immediately (the sauce looses silky texture when cools down and it happens quite fast).
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