This quick and versatile recipe is another great representative of the cuisine of northern Italy. With any kind of strong, creamy cheese and a handful of always-ready ingredients, this delicious sauce can be whipped together from scratch in minutes. In Italy, there is absolutely no Alfredo sauce! The most famous dish that makes use of a creamy cheese sauce is ‘Gnocchi al Gorgonzola‘, but any kind of pasta can be used – and boxed dried pasta is actually recommended for this dish.
- 10 g butter (1 tablespoon)
- 10 g water (1 tablespoon)
- 10 g flour (1 tablespoon)
- 100 g milk (½ cup)
- some ground nutmeg
- some ground black pepper
- 40 g Gorgonzola, Cambozola, or other blue cheese
- One handful of crushed walnuts, pecans or pine nuts
- 20 g grated Parmigiano
- 140 g dried pasta. In the picture above you can see whole-wheat 'penne', but any dried pasta or fresh gnocchi can be used. Ricotta and spinach, or cheese ravioli also work very well with this sauce.
- Put butter and water in a saucepan at medium heat.
- When butter has melted, add the flour.
- Stir until it sizzles.
- Gradually add the milk, stirring constantly. Bring to a boil. Add the nutmeg.
- Add the walnuts, the Gorgonzola, the Parmigiano, and adjust with salt and pepper.
- Cook the pasta "al dente", then drain it and put it back in the pan adding the cheese sauce. Mix well and serve in pre-heated bowls.