in Italy

Ribbon pasta with Gorgonzola sauce

updated

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 1 tbsp butter
  • 1 tbsp flour
  • some lemon juice
  • ¼ liter of milk
  • ¼ liter whipped cream
  • 250 g tagliatelle pasta
  • 100g Gorgonzola
  • some salt and pepper
  • some nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Dice the onions, sauté them in a little butter, and then sweat them with the flour. Deglaze with milk and cream and bring to a boil. Stir occasionally to prevent burning. Crumble the Gorgonzola and add it. Bring back to a boil, stirring constantly, until the Gorgonzola is dissolved. Season to taste with salt, pepper, lemon, and nutmeg. Meanwhile, cook the pasta in salted water to taste and until al dente. Serve both together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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