Spaghetti Gorgonzola
Spaghetti Gorgonzola is a creamy, cheesy, pasta that is perfect any night of the week. Quick and easy, it can be on the table in 15 minutes!
Servings: 4
Calories: 929kcal
Equipment
- 1 Sauce pan
- 1 Heatproof jug to collect the pasta water
- 1 Colander
- 1 Sauté pan
- 1 Wooden spoon
- 1 Measuring Spoons either ¼ cup or ½ cup for the pasta water
Ingredients
- 500 grams/16 oz spaghetti
- ½ cup reserved pasta water
- 2 tablespoons/40 grams butter
- 1 tablespoon minced garlic
- ¼ teaspoon cracked black pepper
- ¼ teaspoon kosher salt (cooking salt)
- 2 tablespoons white wine vinegar
- 1 cup heavy cream
- 1 cup artichokes drained, not rinsed, Note
- 200 grams/8 oz gorgonzola cheese
- 1 cup kalamata olives pitted and sliced
- ½ cup capers drained, not rinsed, Note
Garnish (optional):
- basil leaves
- pecorino romano or parmesan cheese
- cracked black pepper
Instructions
- Cook spaghetti: place a medium sized saucepan on the stove, add water and salt and turn to high heat. Cook spaghetti according to the packet instruction indicated time.
- Reserve pasta water: scoop out 1 to 2 cups of pasta water, set aside. We only need ½ cup, however, it can be handy to store some leftover in the fridge.
- Gorgonzola spaghetti sauce: add the butter to a large sauté pan and turn to high heat. As the butter melts, add the garlic as well as the salt and pepper then stir to combine. Cook for approximately 2 minutes, stirring as you go. Pour in the white wine vinegar and give it a stir. Then add the cream and stir to combine. Allow the cream to come to the boil then turn the heat to low. Add the gorgonzola cheese and allow this to slowly melt into the cream, stir occasionally throughout this time.
- Chopped artichokes: when the gorgonzola is melted and the sauce is consistently combined add the artichoke pieces. Stir these and allow to heat for 1 to 2 minutes.
- Spaghetti: add the cooked drained spaghetti to the cheesy gorgonzola sauce. Pour in ¼ cup of the reserved pasta water, stir, then add in another ¼ cup. Stir till the pasta water is consistently combined with the sauce.
- Kalamata olives and capers: next add the sliced kalamata olives, stir then add the capers and stir again. Allow the dish to fully heat through.
- Garnish: as liberally as you like, garnish the dish with cracked black pepper, freshly grated parmesan cheese or pecorino romano and a few basil leaves. Provide forks and spoons for serving and enjoy!
Notes
- Note 1 - Reserved pasta water: I scoop out 1 to 2 cups, but we actually only use 2 x ¼ cups (½ cup for the recipe). It can be handy to have some of this spare to make any leftovers a little bit more juicy.
- Note 2 - White Wine Vinegar: you can use the equivalent of white wine or vegetable stock as an alternative.
- Note 3 - Artichokes: This is the equivalent amount of 2 x jars of 230 grams marinated artichoke hearts. American friends, you can use the 13.75 oz tin which is roughly the same overall volume.
- Note - 4 Kalamata olives: this is the equivalent of a 350 gram jar (12 oz). Drained, not rinsed. The olives will be sold pitted, but you will need to slice them for the recipe. Or purchase sliced kalamata olives, however, they are more expensive and it doesn't take long to slice your own!
- Note - 5 Capers: this is the equivalent of a 110 gram jar of capers (American friends 3.5oz). Drained, not rinsed. The 'baby' capers are my preference over the larger pea size capers.
- Serving size for the dish: enough for 4 x servings or can stretch further if serving as a side/in addition to other meals.
Nutrition
Calories: 929kcal | Carbohydrates: 106g | Protein: 32g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 1934mg | Potassium: 718mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1428IU | Vitamin C: 9mg | Calcium: 387mg | Iron: 3mg