Easy Gorgonzola Sauce

Directions

1. Pour the half of the cream into a pot, 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, remove the pot from the heat immediately and wait for the saucepan to cool down slightly. ⏱ ≈ 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 pot to prevent sticking. ≈ 4 min
6. As soon as the cheese starts to melt, gradually add the remaining cream, stirring until the sauce becomes smooth and the cheese is completely melted. Do not add too much cold cream at once, as this would prevent the sauce from thickening. ≈ 3 min
7. Taste before pickling and adding spices, then adjust gradually: it’s impossible to remove excess seasoning once it’s been added. ≈ 2 min
8. Pour servir, toss the cooked pasta with the sauce and serve immediately. ≈ 2 min
9. Turn off the stove and fill the pot with water; it will be easy to clean. ≈ 10 min