PORCINI PASTA WITH CREAMY GORGONZOLA SAUCE
Porcini pasta has a mouthwatering-ly good umami flavor and is one of Olivelle’s favorite pasta choices. Paired with a creamy and slightly pungent Gorgonzola sauce, this dish is easy and delicious! Serve this pasta with a juicy steak and glass of red wine.
1 Package Porcini Tagliatelle
2/3 cup Heavy Cream
6 oz Gorgonzola, crumbled
1 tsp White Pepper
2 tsp Barrel Aged Dark Thick Sweet Balsamic
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
In a small saucepan over high heat bring heavy cream to a boil. Once boiling reduce heat to medium and add Gorgonzola, dipper, and pepper.
Toss sauce with pasta and finish with balsamic vinegar before serving.
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We reccomend adding 1 Tbsp of salt for every 4 quarts of water.
When it comes to cheese, especially potent cheeses like blue cheese, we always reccomend buying a wedge of cheese and crumbling it yourself. The anti-cacking agents they use in pre-crumbled cheese can affect both the flavor and the way the cheese cooks and melts.