Spaghetti Alla Gorgonzola
|Spaghetti||1 Pound (500 Grams)|
|Butter||3 1⁄2 Ounce (90 Gram / 7 Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Gorgonzola cheese||5 Ounce (150 Gram)|
|Ricotta cheese||10 Ounce (300 Gram)|
|Black pepper||To Taste|
Heat the butter and add the chopped celery and onion.
Cook gently without letting them turn colour, in a blender or food processor, puree together the milk, gorgonzola, ricotta and cooked vegetables.
Turn into a saucepan and leave to heat through gently, stirring occasionally.
Test for salt.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and stir in the butter and the warm cheese mixture.
Turn into a heated serving dish, stir well and add black pepper to taste.
Serving size: Complete recipe
Calories 3486 Calories from Fat 1556
% Daily Value*
Total Fat 177 g271.8%
Saturated Fat 110.2 g551%
Trans Fat 0 g
Cholesterol 507 mg169%
Sodium 2756.3 mg114.8%
Total Carbohydrates 375 g125%
Dietary Fiber 3 g12%
Sugars 19.4 g
Protein 139 g277.2%
Vitamin A 113.4% Vitamin C 17.6%
Calcium 186.2% Iron 101.5%
*Based on a 2000 Calorie diet