Equipment
Ingredients
Pasta
- 400 g dry short pasta
Gorgonzola Spinach Sauce
- 15 ml extra virgin olive oil
- 2 garlic cloves, minced
- 100 ml heavy cream
- 150 g gorgonzola cheese, crumbled
- 200 g fresh baby spinach, washed and spun dry
- g kosher salt
- g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 640 kcal
- Protein
- 24 g
- Carbohydrates
- 76 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 504 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 847 mg
- Calcium
- 310 mg
- Iron
- 4.1 mg
- Magnesium
- 157 mg
- Phosphorus
- 557 mg
- Zinc
- 4.1 mg
- Vitamin A
- 412 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 246 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.29 mg
- Niacin
- 0.8 mg
- Folate
- 112 mcg
- Water
- 77 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Cook the pasta according to package instructions until al dente. Reserve at least 100ml of pasta water before draining the pasta in a colander.
While the pasta boils, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 1 minute until fragrant but not browned.
Pour the heavy cream into the skillet and bring to a very gentle simmer. Crumble in the Gorgonzola cheese and stir continuously until completely melted and the sauce is smooth.
Add the fresh baby spinach to the cheese sauce. Stir gently and cook for 1 to 2 minutes until the leaves have just wilted into the sauce.
Transfer the drained pasta to the skillet, tossing vigorously with tongs to coat every piece. If the sauce feels too thick or clumpy, splash in the reserved pasta water a little at a time until a glossy, emulsified sauce forms.
Season generously with freshly ground black pepper. Taste and add salt only if necessary, as the Gorgonzola and pasta water are already quite salty. Serve immediately.
Chef's Notes
- Use Gorgonzola Dolce for a creamier, milder sauce that melts effortlessly. If you prefer a sharper, more pungent blue cheese flavor, opt for Gorgonzola Piccante, but note it may require a splash more cream to melt smoothly.
- Always reserve more pasta water than you think you need. The starches leached into the water are the secret key to bringing a heavy dairy sauce together without it feeling greasy.
- Avoid overcooking the spinach. The residual heat from the pasta and the bubbling sauce will continue to wilt the leaves even after serving, so aim to take it off the heat as soon as it begins to collapse.
Storage
Refrigerator: 3 days — Sauce will thicken considerably upon cooling. Reheat with a splash of water.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce and restore its creamy texture.
Troubleshooting
Cheese sauce is grainy or split
Cause: The cream was boiling too vigorously when the cheese was added, causing the dairy fats to separate from the proteins.
Fix: Remove from heat and vigorously whisk in a tablespoon or two of hot, starchy pasta water to re-emulsify the fats.
Prevention: Ensure the cream is only at a very gentle simmer, and consider lowering the heat before adding the Gorgonzola.
Sauce is too thick and pasty
Cause: Pasta absorbed too much liquid, or not enough pasta water was added during the assembly phase.
Fix: Add warm pasta water one tablespoon at a time while tossing over low heat until the desired consistency is reached.
Prevention: Always reserve at least half a cup of pasta cooking water before draining.
Cultural Context
Gorgonzola is a historic, blue-veined Italian cheese originating from the Piedmont and Lombardy regions, dating back centuries. Combining its bold pungency with short pasta and a touch of cream represents a classic Northern Italian approach to quick, rich, and deeply comforting dishes.
