Equipment
Ingredients
Pasta
- 250 g penne pasta
- salt
Gorgonzola Sauce
- 150 ml buttermilk, room temperature
- 80 g gorgonzola dolce, crumbled
- 1 garlic, minced
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package instructions until al dente.
While the pasta is cooking, place the large skillet over low heat. Add the minced garlic and a splash of the buttermilk, cooking gently for one minute until fragrant but not browned.
Whisk the remaining buttermilk and crumbled gorgonzola into the skillet. Keep the heat strictly on low to prevent the low-fat buttermilk from breaking. Stir constantly until the cheese melts into a smooth sauce.
Drain the cooked pasta using the colander, making sure to reserve at least 60ml of the starchy pasta water in a separate cup.
Add the drained pasta directly to the skillet with the gorgonzola sauce. Toss vigorously to coat, adding splashes of the reserved pasta water as needed to loosen the sauce and create a glossy emulsion. Garnish with freshly ground black pepper and serve immediately.
Chef's Notes
- Using buttermilk instead of heavy cream provides a tangy flavor profile that cuts perfectly through the rich, pungent notes of the Gorgonzola while aligning with a low-fat dietary goal.
- Gorgonzola Dolce is highly recommended for this recipe over Gorgonzola Piccante. Dolce is younger, creamier, and melts much smoother into sauces, whereas Piccante is aged, crumbly, and prone to graininess when heated.
- The starch from the reserved pasta water is absolutely crucial for this dish. Because we are skipping heavy cream, the pasta water acts as the primary emulsifier that binds the buttermilk and cheese fat together so it clings tightly to the penne.
- For the best texture, always allow your buttermilk to sit at room temperature for about 20 minutes before cooking. Cold dairy hits hot pans and immediately seizes or splits.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently reheat on the stove over low heat with a splash of milk or water to bring the emulsion back together. Do not microwave on high.
