Katie loves all kinds of cheese, but especially gorgonzola! She loves making a creamy sauce with bacon and pairing it with fun, long fusilli noodles. Gorgonzola is a great introduction to the blue cheese family — it’s relatively mild and pairs really well in pasta dishes!
Ingreadient
- 1 lb long fusilli pasta, or any other long pasta
- 8 oz bacon, chopped
- 1 shallot, minced
- ¼ teaspoon red pepper flakes
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 cups heavy cream
- 1 ½ cups gorgonzola cheese
- ¼ cup grated parmesan cheese, plus more for serving
- kosher salt, to taste
- 1 tablespoon minced chives
Direction
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 2 cups of the cooking water, then drain and set aside.
- In a large saucepan over medium heat, add the bacon and cook, stirring occasionally, for 5-7 minutes, until crispy. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Reduce the heat to medium. Add the shallot, red pepper flakes, and garlic to the drippings in the pan; cook, stirring occasionally, for 3-4 minutes, until softened.
- Pour in the wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, until the liquid has reduced by half.
- Add the heavy cream, gorgonzola cheese, and Parmesan cheese. Whisk for about 5 minutes, or until the cheese has melted and the sauce is thickened. Taste the sauce and add salt if needed.
- Add the cooked pasta to the sauce. Stir in about ¾ cup reserved cooking water until the pasta is well coated with the sauce. Add more cooking water if the sauce is too thick. Stir in the cooked bacon.
- Portion into serving bowls. Garnish with the chives and more Parmesan cheese.
- Enjoy!
