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The recipe for pasta with Gorgonzola cream is a creamy and flavorful first course, perfect for cheese lovers. The sweet Gorgonzola cream pairs perfectly with the al dente maccheroncini, creating an irresistible mix of flavors. This dish originates from the Lombardy region of Italy, known for the production of Gorgonzola cheese.
Step 1 of 3: Cut the Gorgonzola into small pieces and pass them through a sieve, mixing the resulting mixture with the cream, mascarpone, and softened butter at room temperature
Step 2 of 3: Add a pinch of pepper and the vodka, then work the cream היט היט with a whisk for a few minutes
Step 3 of 3: Cook the pasta, dress it with the cream, mix very well, and serve garnished with pine nuts (optional)
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving188 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,849 kJ681 kcal | 1,514 kJ362 kcal |
| Fat | 33.11 g | 17.59 g |
| of which saturated fatty acids | 18.15 g | 9.64 g |
| Carbohydrates | 73.51 g | 39.05 g |
| of which sugars | 4.35 g | 2.31 g |
| Fibre | 2.77 g | 1.47 g |
| Protein | 20.31 g | 10.79 g |
| Salt | 0.23 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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