Easy Gorgonzola sauce

Directions

1. Pour in a saucepan, pour in half of the cream, cover, and bring to a boil over high heat. ⏱ ≈ 10 min
2. Please note: the cream tends to boil over quickly. As soon as it starts to bubble vigorously, reduce the heat, remove the lid, and let it simmer gently. If it’s about to boil over, immediately remove the saucepan from the heat and wait for the surface to cool down a bit. ⏱ ≈ 20 min
3. Keep the rest of the cream readily available. ≈ 3 min
4. While the cream is heating, chop the gorgonzola into 1-2 cm cubes: smaller pieces will melt more quickly. ≈ 8 min
5. When the cream starts to simmer, add the cheese and stir constantly with a wooden spoon, making sure to scrape the bottom of the saucepan to prevent sticking. ≈ 4 min
6. As soon as the cheese starts to melt, gradually add the remaining cream, stirring until the sauce is smooth and the cheese is completely melted. Do not add too much cold cream at once, as this would stop the sauce from simmering. ≈ 3 min
7. Taste before adding salt and pepper, then adjust gradually: it’s impossible to remove excess seasoning once it’s been added. ≈ 2 min
8. Pour the sauce over the cooked pasta and serve immediately. ≈ 2 min
9. Turn off the burner and fill the saucepan with water; it will be easy to clean. ≈ 10 min