Pasta with Gorgonzola

This quick and versatile recipe is another great representative of the cuisine of northern Italy. With any kind of strong, creamy cheese and a handful of always-ready ingredients, this delicious sauce can be whipped together from scratch in minutes. In Italy, there is absolutely no Alfredo sauce! The most famous dish that makes use of a creamy cheese sauce is ‘Gnocchi al Gorgonzola‘, but any kind of pasta can be used – and boxed dried pasta is actually recommended for this dish.

Pasta with Gorgonzola

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Pasta with Gorgonzola


  • 10 g butter (1 tablespoon)
  • 10 g water (1 tablespoon)
  • 10 g flour (1 tablespoon)
  • 100 g milk (½ cup)
  • some ground nutmeg
  • some ground black pepper
  • salt
  • 40 g Gorgonzola, Cambozola, or other blue cheese
  • One handful of crushed walnuts, pecans or pine nuts
  • 20 g grated Parmigiano
  • 140 g dried pasta. In the picture above you can see whole-wheat 'penne', but any dried pasta or fresh gnocchi can be used. Ricotta and spinach, or cheese ravioli also work very well with this sauce.


  1. Put butter and water in a saucepan at medium heat.
  2. When butter has melted, add the flour.
  3. Stir until it sizzles.
  4. Gradually add the milk, stirring constantly. Bring to a boil. Add the nutmeg.
  5. Add the walnuts, the Gorgonzola, the Parmigiano, and adjust with salt and pepper.
  6. Cook the pasta "al dente", then drain it and put it back in the pan adding the cheese sauce. Mix well and serve in pre-heated bowls.