Spaghetti With Gorgonzola Food

SPAGHETTI GORGONZOLA

Steps:

• Bring a large pot of heavily salted water to a boil and cook pasta according to package directions.
• Heat a thick bottomed or stainless steel pan to medium heat and add the oil and bread crumbs. Toast lightly while stirring for a minute or two.
• Remove the breadcrumbs from the pan and wipe clean.
• Place the pan back on the element and increase the heat to medium high. Add the cream to the pan, allow it to heat up to just below a boil and reduce for a couple of minutes. The cream should thicken slightly. Stir in the nutmeg.
• Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce.
• Add the spinach and stir to combine until the spinach has just wilted.
• Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

SPAGHETTI WITH GORGONZOLA

Steps:

• Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, then once it forms a thick sauce, add the spaghetti, cooked al dente, and sauté for a moment before serving./

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

WW SPAGHETTI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook the spaghetti according to package directions, drain and keep warm in a large bowl.
• Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending until the flour is dissolved. Add the salt, pepper, and cayenne, cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
• Add the gorgonzola and parmesan cheeses to the milk mixture; cook stirring constantly until the cheese melts. Stir in the figs and chives.
• Pour the cheese mixture over the warm spaghetti, toss to combine.

SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA

Steps:

• Bring a large pot of water to a boil (for the pasta).
• In a small bowl, mush the Gorgonzola and butter together until you have a smooth paste; set aside.
• Wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
• Heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
• Toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
• Turn off the heat, but keep the spinach warm on the side of the stove.
• Generously slat the pasta water and drop in the spaghetti.
• Cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
• Transfer the spaghetti to the skillet; toss with the spinach.
• Add in Gorgonzola mixture; toss to coat each strand of spaghetti.
• If the pasta seems dry, add a bit of cooking water and toss again.
• Add as much cooking water as you need to make a creamy consistency.
• Tear basil leaves and toss into the spaghetti; serve immediately.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
• While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
• Tear the arugula into pieces, but not too small.
• Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
• Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.