Pastas come in different sizes and shapes. Some are great for casseroles, while others are perfect for sauces. Tagliatelle is an egg pasta that is flat and holds on to sauces very well. This gorgonzola cream sauce is flavorful, easy, and versatile. Check out the Variants to see with what else it can be used.
SOFTWARE
· Kosher salt
· 12 oz. tagliatelle noodles
· 4 T. butter
· 2 T. garlic, minced
· 5 oz. gorgonzola cheese
· 2/3 c. light cream
· 1 T. basil, dried
· Freshly ground pepper
METHOD
1. In a large pot filled about 3/4 of the way full, bring the water to a boil. Add two heavy pinches of kosher salt.
2. Place the pasta in the boiling water and cook for about 10 minutes or to al dente.
3. In a medium sauté pan over medium heat, melt the butter.
4. Add the garlic and cook for about 30 seconds or until fragrant.
5. Add 4 oz. of the cheese and the light cream to the pan and reduce the heat to low. Stir constantly until the cheese has melted completely.
6. Season with basil and pepper.
7. Thoroughly drain the pasta when done and place servings on plates.
8. Spoon the cream sauce over the pasta and top with remaining cheese.
9. Serve immediately.
10. Enjoy.
VARIANTS
I like tagliatelle, mainly because it comes in dried bundles already divided into serving sizes. But it is a sauce magnet, which means every ribbon gets a flavor boost. But try the sauce with other flat pastas. The sauce is also incredibly awesome on scrambled eggs. Seriously. You’ll probably want to make the sauce just to use it with the eggs.
