Fusilli with Gorgonzola is a creamy and flavorful first course, typical of Italian cuisine. The Gorgonzola sauce is prepared by melting the soft cheese in a pan with melted butter, obtaining a velvety and tasty cream. The fusilli are then cooked al dente and dressed with the Gorgonzola sauce. The contrast between the cheese's richness and the pasta's texture creates an irresistible harmony of flavors. Perfect for a special lunch or dinner, fusilli with Gorgonzola will win over the palate of all cheese lovers.
In a large frying pan, melt the butter and after a short time add the Gorgonzola cut into cubes
Let it cook over low heat for about 3 minutes and meanwhile cook the fusilli in boiling water
Drain them al dente, pour them into the pan and combine with the rest for a few seconds, adding a small ladle of cooking water
Serve immediately while still very hot
Tip: do not season the pasta with grated Grana
Frying pan
Store in the refrigerator in an airtight container for up to 3 days
Can be served as a main course or as a side dish
Italy
| Energy (kcal) | 356.64 |
| Carbohydrates (g) | 39.77 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 16.15 |
| of which Saturates (g) | 8.05 |
| Protein (g) | 15.08 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.24 |
