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Pasta with Gorgonzola

A must have dish from Deborah Madison's new cookbook, In My Kitchen.  Don't skip on the pasta or cheese, buy the best ingredients. Easy and ready as soon as the pasta is cooked. 

Course Main Course
Cuisine Italian
Servings 2 servings


  • 6 ounces any dried pasta
  • 1 clove garlic
  • 4 ounces Gorgonzola, crumbled in large pieces
  • 2 tablespoons of your best butter, cut in pieces
  • 2-4 tablespoons cream
  • sea salt and freshly ground pepper
  • Parmigiano-Reggiano, to grate over all


  1. Bring a large pot of water to a boil. While it is heating, set a bowl large enough to hold the cooked pasta over the pot, and add the garlic, cheese, butter and cream.

    As the water heats, everything will become warm and soft. 

    Remove the bowl when the water comes to a boil. Add plenty of salt to the pot, then add the pasta, and give it a stir.

    Cook until the pasta is as done as you like it, then scoop it out and add it directly to the bowl.

    The heat of the pasta will melt the lumps of cheese that haven't been melted yet.

    Toss everything together with freshly cracked pepper, and transfer to warm pasta plates. 

    Grate a little Parmigiano-Reggiano over each plate and serve.