Equipment
Ingredients
Pasta
- 400 g dry short pasta
Gorgonzola Spinach Sauce
- 15 ml extra virgin olive oil
- 2 garlic cloves, minced
- 100 ml heavy cream
- 150 g gorgonzola cheese, crumbled
- 200 g fresh baby spinach, washed and spun dry
- g kosher salt
- g black pepper
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Cook the pasta according to package instructions until al dente. Reserve at least 100ml of pasta water before draining the pasta in a colander.
While the pasta boils, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 1 minute until fragrant but not browned.
Pour the heavy cream into the skillet and bring to a very gentle simmer. Crumble in the Gorgonzola cheese and stir continuously until completely melted and the sauce is smooth.
Add the fresh baby spinach to the cheese sauce. Stir gently and cook for 1 to 2 minutes until the leaves have just wilted into the sauce.
Transfer the drained pasta to the skillet, tossing vigorously with tongs to coat every piece. If the sauce feels too thick or clumpy, splash in the reserved pasta water a little at a time until a glossy, emulsified sauce forms.
Season generously with freshly ground black pepper. Taste and add salt only if necessary, as the Gorgonzola and pasta water are already quite salty. Serve immediately.
Chef's Notes
- Use Gorgonzola Dolce for a creamier, milder sauce that melts effortlessly. If you prefer a sharper, more pungent blue cheese flavor, opt for Gorgonzola Piccante, but note it may require a splash more cream to melt smoothly.
- Always reserve more pasta water than you think you need. The starches leached into the water are the secret key to bringing a heavy dairy sauce together without it feeling greasy.
- Avoid overcooking the spinach. The residual heat from the pasta and the bubbling sauce will continue to wilt the leaves even after serving, so aim to take it off the heat as soon as it begins to collapse.
Storage
Refrigerator: 3 days — Sauce will thicken considerably upon cooling. Reheat with a splash of water.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce and restore its creamy texture.
