Equipment
Ingredients
Pasta
- 250 g penne pasta
- salt
Gorgonzola Sauce
- 150 ml buttermilk, room temperature
- 80 g gorgonzola dolce, crumbled
- 1 garlic, minced
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 320 kcal
- Protein
- 14 g
- Carbohydrates
- 50 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 307 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 17 mg
- Potassium
- 257 mg
- Calcium
- 166 mg
- Iron
- 2.2 mg
- Magnesium
- 43 mg
- Phosphorus
- 231 mg
- Zinc
- 1.6 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.58 mg
- Riboflavin
- 0.38 mg
- Niacin
- 4.7 mg
- Folate
- 157 mcg
- Water
- 49 g
Sources: USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package instructions until al dente.
While the pasta is cooking, place the large skillet over low heat. Add the minced garlic and a splash of the buttermilk, cooking gently for one minute until fragrant but not browned.
Whisk the remaining buttermilk and crumbled gorgonzola into the skillet. Keep the heat strictly on low to prevent the low-fat buttermilk from breaking. Stir constantly until the cheese melts into a smooth sauce.
Drain the cooked pasta using the colander, making sure to reserve at least 60ml of the starchy pasta water in a separate cup.
Add the drained pasta directly to the skillet with the gorgonzola sauce. Toss vigorously to coat, adding splashes of the reserved pasta water as needed to loosen the sauce and create a glossy emulsion. Garnish with freshly ground black pepper and serve immediately.
Chef's Notes
- Using buttermilk instead of heavy cream provides a tangy flavor profile that cuts perfectly through the rich, pungent notes of the Gorgonzola while aligning with a low-fat dietary goal.
- Gorgonzola Dolce is highly recommended for this recipe over Gorgonzola Piccante. Dolce is younger, creamier, and melts much smoother into sauces, whereas Piccante is aged, crumbly, and prone to graininess when heated.
- The starch from the reserved pasta water is absolutely crucial for this dish. Because we are skipping heavy cream, the pasta water acts as the primary emulsifier that binds the buttermilk and cheese fat together so it clings tightly to the penne.
- For the best texture, always allow your buttermilk to sit at room temperature for about 20 minutes before cooking. Cold dairy hits hot pans and immediately seizes or splits.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently reheat on the stove over low heat with a splash of milk or water to bring the emulsion back together. Do not microwave on high.
Troubleshooting
Sauce looks grainy or separated into clumps and liquid
Cause: The buttermilk boiled and curdled due to high heat, or cold buttermilk was added too quickly to a hot pan
Fix: Remove from heat immediately and whisk vigorously with a splash of starchy pasta water. The texture may not fully recover, but it will improve.
Prevention: Ensure buttermilk is at room temperature and keep the stove heat strictly on low while making the sauce
Sauce is too thick and clumpy when mixed with pasta
Cause: Pasta absorbed the moisture quickly, or not enough residual liquid remained
Fix: Stir in warm pasta water one tablespoon at a time over very low heat until the desired glossy consistency is reached
Prevention: Reserve pasta water before draining
Cultural Context
Gorgonzola is a historic, blue-veined cheese originating from the Lombardy region of Italy, with roots dating back to the 9th century. While traditional Northern Italian cream sauces often rely on heavy cream, butter, or mascarpone to mellow the assertive mold, this modern adaptation utilizes buttermilk. This achieves a lighter profile that aligns with modern low-fat dietary preferences without sacrificing the iconic piquant flavor and luxurious mouthfeel of the classic dish.
