Absolute fantastic recipe for cheeselovers. It’s my dad’s signature dish that no one else ever cooks. I can do it, but it just never seems to taste the same as when he makes it.
Honestly, this is a recipe that you might need to get used to. I’ve only been eating it for a year or so, because I’m not a big fan of blue cheeses. But I threw all my prejudices out of the window, tried it, and loved it. The beautiful frilly fusilli is coated in a cream sauce infused with gorgonzola cheese. You really just have to try it to understand that insane flavour sensation. So simple, yet so elegant and rich.
If you want, you could substitute the fusilli for a different pasta, I wouldn’t advise it with spaghetti or macaroni though. The pasta that you need for this recipe has to be tough enough to actually capture the sauce, and the curved lines of fusilli are perfect for that.
For more about gorgonzola, click here. For different kinds of pasta, read this post.
Fusilli Gorgonzola di Papa
- 250-300 grams fusilli
- 75 grams butter
- 200 grams gorgonzola (preferably picante)
- 125 ml cream
Used kitchen appliances
- 1 large pan
- 1 saucepan
- Place water in the pan and bring to a boil. Add the pasta and let it boil for about 10 minutes.
- In the saucepan, add the butter and gorgonzola and let it melt. Add the cream and let it simmer for a while.
- Drain the pasta. Serve and cover with the sauce.