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Spaghetti Alla Gorgonzola

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  Spaghetti 1 Pound (500 Grams)
  Butter 3 1⁄2 Ounce (90 Gram / 7 Tablespoon)
  Stalk celery 1
  Onion 1 Small
  Milk 1⁄2 Pint (300 Milliliter)
  Gorgonzola cheese 5 Ounce (150 Gram)
  Ricotta cheese 10 Ounce (300 Gram)
  Salt To Taste
  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.

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Spaghetti Alla Gorgonzola Recipe