Best Gorgonzola Spaghetti Recipes

SPAGHETTI WITH CARAMELISED ONION, KALE & GORGONZOLA

Steps:

• Heat the oil in a large frying pan. Add the onions, thyme and some seasoning. Sauté for 10 mins until softened, then add the chilli flakes, vinegar, sugar and stock. Increase the heat and cook for another 10 mins.
• Meanwhile, boil a large pan of water, add some salt and cook the spaghetti following pack instructions, adding the kale for the final 4 mins of cooking. Drain and return to the pot with a little of the cooking water. Tip in the onion mixture and half the cheese, and toss together. Serve topped with the remaining cheese.

SPAGHETTI WITH FRESH SPINACH AND GORGONZOLA

Steps:

• Bring a large pot of water to a boil for the pasta. In a small bowl, mush together the Gorgonzola and butter until you have a smooth paste. Set aside but do not refrigerate. Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves. Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it to add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove. Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring until al dents. Drain the pasta, reserving about up of the cooking water. Transfer the spaghetti to the skillet and toss with the spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear the leaves and toss into the spaghetti. Serve right away.

GORGONZOLA AND WALNUT SPAGHETTI

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
• Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
• Add the garlic and nuts; cook 5 minutes.
• Remove garlic when it gets golden brown.
• Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
• Drain pasta well and add it to the sauce.
• Add sage; toss to coat pasta in sauce and walnuts; serve.

GORGONZOLA SPAGHETTI

Steps:

• Follow instructions on Spaghetti package for best results Slice sun-dried tomatoes into thin strips, combine 3 tablespoons of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slow cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with slotted spoon to a large pasta bowl and cover. Drain spaghetti, reserving about ½ cup of the cooking water. Add pine nuts to skillet with remaining oil and cook, stirring constantly on medium heat, until nuts are lightly toasted about 2 minutes - DO NOT BURN Add spaghetti to skillet and toss with pine nuts mixture over medium heat until pasta is hot and evenly coated with pine nuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper and reserved cooking water; toss again until cheese starts to melt. Entrée is ready to serve

SPAGHETTI WITH GORGONZOLA PICCANTE & PISTACHIOS

Steps:

• Cook the pasta according to the directions on the packet. In the meantime, remove the crust from the cheeses and cut the pieces into small squares.
• Blend the pistachios in a food processor.
• Place the Gorgonzola piccante and the Fontina in a pan with the cream and half of the pistachios. Cook on a low heat for 5 minutes.
• Drain the pasta and mix with the cheese sauce. Sprinkle with Parmesan and the remaining pistachios. Garnish with parsley if using.
• Recipe Via: http://blog.vorrei.co.uk/spaghetti-with-gorgonzola-piccante