Quick Gorgonzola Pasta


The sauce can be made up to four days ahead but it very quick and easy  This recipe serves


  • 2 tbsp unsalted butter Butter, without salt
  • 2 tbsp finely chopped shallots Shallots, raw
  • 1 tsp ground coriander Spices, coriander seed
  • freshly ground pepper Spices, pepper, black
  • ½ cup heavy cream Cream, fluid, heavy whipping
  • ½ lb Gorgonzola cheese, trimmed of any rind and cut in small cubes or crumbled Cheese, gorgonzola
  • Kosher salt for the pasta pot
  • 1 lb dried fettuccine or other pasta Pasta, fettuccine


Step 1

In a medium saucepan, melt the butter over medium-low heat and add the shallots, coriander, and ½ tsp. pepper. Cook until the shallots are transparent but not brown, 2-3 mins. Add cream and bring to a boil. Simmer gently until slightly thickened, about 5 minutes. Remove from heat and stir in the cheese. Set the pan back on heat and simmer only long enough to melt the cheese. Set aside Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook stirring until al dente, about 10 minutes. Reserve ½c of pasta water, drain the pasta and return it to the pasta pot. Add cream sauce and toss well, adding a little pasta water to thinout the sauce if needed. Serve immediately with a sprinkling of black pepper.


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