Pasta with Blue Cheese Sauce |
| 4 oz
Gorgonzola cheese
1/3 cup Milk 3 Tbsp Butter 1/4 cup Heavy cream 1/3 cup Parmesan cheese, grated 1 lb Pasta (Fettuccine, Spaghetti, or broad noodles) Salt Heat gorgonzola, milk, butter, and salt in saucepan until all are melted together and are creamy. Take off heat. Cook pasta. While pasta is cooking, add heavy cream to sauce and cook down slightly. Add drained pasta to sauce (or vice versa), toss, and serve with more grated parmesan. Variations: Use Gorgonzola, Roquefort and/or Stilton together. Do not use either Danish or Wisconsin Blue cheeses. Sauce is excellent over potato gnocchi or baked potatoes. |
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