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Gorgonzola pasta on two black plates with two glasses of wine and a napkin.

Gorgonzola Pasta

Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: Gorgonzola pasta
Prep Time: 0 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 928kcal
This gorgonzola pasta is rich and delicious, and surprisingly easy to make! Penne pasta swims in a decadent gorgonzola sauce that only has three ingredients. Ready in about 20 minutes.
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Ingredients

  • 1 pound penne pasta
  • 8 ounces gorgonzola cheese
  • 1 ¼ cups heavy cream
  • 2 tablespoon unsalted butter
  • kosher salt for the pasta water
  • ¼ cup reserved pasta water see note

Instructions

  • Bring a large pot of water to a boil. Once boiling, add kosher salt until it "tastes like the sea." Add pasta and return to a boil.
  • Once the pasta has been cooking for about 8 minutes, melt the butter in a large non-stick skillet over medium low heat, then add the cream.
  • Add 6 ounces of the gorgonzola to the pan and stir gently until melted. Don't let the heat get too high, you don't want to scorch the cream.
  • When the pasta noodles are just barely al dente, transfer them directly into to the sauce using a spider strainer or slotted spoon.
  • Add about ¼ cup of pasta water to the skillet and continue to cook the pasta in the sauce for a couple of minutes, until the sauce thickens slightly and the penne is perfectly al dente. Transfer to plates, crumble the remaining gorgonzola on top. (Sauce will continue to thicken once removed from heat.)

Notes

  • Don't be tempted to turn up the heat too high when making the sauce. You're in danger of scorching the cream. You just want it warm enough to melt the cheese. The heat of the pasta and pasta water will make the sauce nice and hot in a gentler way.
  • You probably won't need to salt the sauce, as the cheese has plenty, and the pasta noodles will be seasoned from the salted water. 
  • This might seem like a lot of cheese when you taste the gorgonzola sauce alone, but once the pasta is added it will be less concentrated and milder. 
  • Don't drain the pasta in a colander! Just transfer it straight into the pan. It will still have pasta water on it, and that is what you want, so that the starches will thicken your sauce. I like a spider for this, but a slotted spoon works well, too.
  • You may need a bit more pasta water, depending on the creaminess of the cheese you're using. Start with ¼ cup and adjust if necessary. 
  • Be sure to read the post above for ingredient tips and answers to FAQs. 
 
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Nutrition

Calories: 928kcal | Carbohydrates: 88g | Protein: 29g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 827mg | Potassium: 455mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1701IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 2mg