Spaghetti with a gorgonzola cream sauce and porcini mushrooms

First off, a big shout out to whoever is reading my blog in Singapore and Thailand! How cool is that??

Remember that cream that I used in the spaghetti with pesto and tomato sauce? If you don’t (I forgive you), you can check it out here. Well this recipe I actually made before that one and that’s where the cream came from. I know, I’m confusing myself. Pretty much what I’m trying to say is that you can make these two dishes and use the same little container of cream. Phew! That was difficult to get out!

You have to like gorgonzola to enjoy this dish, obviously. However, it’s more of muted flavor due to the cream which softens the harshness. If you don’t have porcini mushrooms, use whatever you can get at your local store.

Here’s what you need:

1/2 box of Barilla spaghetti rigati

1 cup of chopped mushrooms

1/2 cup of crumbled gorgonzola cheese

1/4 cup of cream

1 tbsp of butter (you’re already eating cream and cheese, what’s a pad of butter??)

some chopped parsley

salt/pepper

FYI–I usually eyeball everything when I cook so the measurements might not be exact. Your best indicator is your mouth, so taste the sauce and modify it to your liking. This is where the fun in cooking is! Make it your own!

Here’s what you do:

Boil the pasta–al dente, of course. No mushiness allowed here!

In a saucepan, melt the butter and add the Gorgonzola. Whisk it around until it begins to melt and add the cream. Keep whisking gently until the Gorgonzola and cream have combined and there are no more chunks. Add the mushrooms and simmer over low to medium heat, stirring occasionally. The sauce should start to thicken a bit. Throw in your chopped parsley at the end and save a tiny bit for garnish once you plate the dish

Combine with the pasta and plate! Aren’t you happy you made this? 😉

Happy cooking!

–Melissa

Oh mamma mia!

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Categories: Pasta Sauces, Pasta/Italian, Recipes, Vegetarian

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4 Comments on “Spaghetti with a gorgonzola cream sauce and porcini mushrooms”

  1. peter
    September 12, 2012 at 3:07 pm #

    I like this recipe and make a version of it that I like to garnish with a roasted red pepper cut into strips for color and taste.

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