Pasta with cheese sauce
Cooked pasta served with a tasty sauce of melted cheese and other ingredients. In Northern Italy, gorgonzola often stars in sauces, sometimes paired with walnuts and pears, while home cooks elsewhere lean on local cheeses like cheddar. Gorgonzola carries DOP status and comes as milder dolce or sharper piccante. Your cheese choice sets the tone from creamy and gentle to bold and tangy.
Ingredients:
- 200 grams cheddar
- 1 teaspoon butter
- 1 teaspoon paprika (sweet, ground)
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 200 milliliters cooking cream (12%)
- 300 grams pasta
- 1 pinch salt
- 1 pinch black pepper (ground)
- 1 handful chives
Nutrition values (per 100 g):
| Energy | 315 kcal 1 318 kJ | |
|---|---|---|
| Protein | 13,3 g | |
| Carbohydrates | 33,4 g | |
| - of which sugars | 2,8 g | |
| Fat | 14,0 g | |
| - saturated fat | 7,9 g | |
| - trans fat | 0,4 g | |
| - monounsaturated fat | 3,8 g | |
| - polyunsaturated fat | 0,7 g | |
| - cholesterol | 43,4 mg | |
| Fiber | 1,5 g | |
| Salt | 0,6 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 2 243 kcal 9 388 kJ | |
|---|---|---|
| Protein | 94,9 g | |
| Carbohydrates | 238,0 g | |
| - of which sugars | 19,8 g | |
| Fat | 99,6 g | |
| - saturated fat | 56,0 g | |
| - trans fat | 3,2 g | |
| - monounsaturated fat | 27,0 g | |
| - polyunsaturated fat | 5,3 g | |
| - cholesterol | 309 mg | |
| Fiber | 10,5 g | |
| Salt | 4,14 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
- The pasta we like to cook for a bite, called al-dente (according to the instructions on the packaging).
- Grate the cheese on a coarse grater.
- Melt a tablespoon of butter in a frying pan and briefly trim the sliced garlic.
- Add the cream and simmer briefly.
- Season the sauce with a spoonful of ground paprika, rosemary, thyme, pepper and salt as desired.
- Add the grated cheese and simmer for a few minutes until completely melted.
- Mix the pasta with the finished sauce and garnish with chives, or another herb, and serve immediately.
Before you start:
- Salt last: cheese is salty by nature, so season at the end.
- Heat control: keep the sauce at medium heat to prevent the cream from splitting.
- Texture: reserve a cup of starchy pasta water and whisk it in as needed for a silky texture.
- Herbs and spice: rosemary and thyme are potent; use sparingly so they complement rather than dominate.
- Ridges and hollows help the sauce cling, so pick penne, rigatoni, or fusilli.
- Cook al dente and finish the last minute directly in the pan with the sauce.
- Gorgonzola & walnuts: finish with chopped walnuts and a few butter-kissed pear slices.
- Spinach or broccoli: toss briefly into the sauce for color and freshness.
- Quattro formaggi: blend gorgonzola with one or two more cheeses (e.g., parmesan and provolone).
- Mushroom version: sauté mushrooms first, then add cream.
- No-cream route: swap cream for mascarpone or whole milk thickened with a teaspoon of cornstarch.
- Cheeses: Danish blue, roquefort, taleggio, cheddar (mild or aged), mozzarella for stretch, parmesan for umami.
- Acidity and balance: a splash of dry white wine or a few drops of lemon juice brightens richness.
- Fresh finish: chives, flat-leaf parsley, or arugula.
- Heat: a pinch of chili flakes.
- If using garlic, sauté briefly just until fragrant. Plan on 1-2 cloves according to taste.
- Stir in the cheese off a hard boil and let it melt gently.
- Too thick means add pasta water; too thin means a short simmer with gentle stirring.
- Gluten-free: simply use gluten free pasta.
- Lactose-free: lactose free cream or a plant cream plus a teaspoon of starch for stability.
- Storage: keeps 1-2 days chilled, loosen with pasta water or milk when reheating.
