Gorgonzola Pasta

After two weeks of half-assing the Slow Carb diet, last week was my first full on week. So I was truly looking forward to yesterday as my first true cheat-day. Dinner was Gorgonzola Pasta as follows (and for those keeping track at home, both Cynthia and I woke up weighing less the day after this than the morning before – yea controlled calorie spiking!). This is fundamentally Fettuccini Alfredo, but changing the cheese changes everything.

  • 350gr fresh cheese stuffed pasta (we used the house brand of a local grocery chain, but really any fresh cheese stuffed pasta will do)
  • 1/2 cup 18% cream
  • 1/4 cup butter
  • 4oz gorgonzola cheese
  • one green onion, finely chopped
  • 1/4 tsp black pepper (to taste really)\

Cook the pasta as per instructions (probably boil stirring for 5 minutes)
In a large non-stick pan melt butter and add chopped onion, cook for 2 or 3 minutes. Add cream, gorgonzola, and black pepper, stirring frequently to mix it all around. Drain cooked pasta, toss in sauce, mix to coat everything. Serve with a garden salad (I suggest a simple vinaigrette dressing) and warm bread. Total prep/cooking time less than 20 minutes, the total cost under $15, the quality is way better than chain-restaurant and getting close to local family owned Italian restaurant quality.

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