Description
Indulge in a rich and creamy Gorgonzola truffle cream sauce, perfect for drizzling over your favorite pasta or grilled protein. This luxurious sauce combines the bold flavors of Gorgonzola cheese with aromatic truffle oil, creating a delightful dish thats sure to impress.
Ingredients
Scale
- 1 cup heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon truffle oil (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/4 cup grated Parmesan cheese for added richness
Instructions
- In a medium saucepan, heat the olive oil and butter over medium heat. Allow the butter to melt completely, mixing it with the olive oil to prevent burning.
- Add the minced garlic to the pan. Sauté for about 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly golden. Be careful not to let it burn.
- Once the garlic is ready, reduce the heat to low and pour in the heavy cream. Stir well to combine the garlic with the cream, allowing the mixture to heat gently without boiling.
- After the cream is warmed through, add the crumbled Gorgonzola cheese. Stir continuously until the cheese melts completely into the cream, creating a smooth texture (about 3-5 minutes).
- If using Parmesan cheese, add it now and stir until fully incorporated.
- Add the fresh thyme leaves (or dried thyme) and stir to combine. Let the sauce simmer on low heat for an additional 2-3 minutes, stirring occasionally.
- Once the sauce has thickened slightly, remove it from the heat. Drizzle in the truffle oil, adjusting to taste, and stir well.
- Season with salt and freshly ground black pepper to taste.
- While the sauce simmers, prepare your choice of pasta or protein. This sauce pairs beautifully with fettuccine, gnocchi, or grilled chicken/steak.
- For pasta, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
- Drain the pasta and return it to the pot. If serving with protein, ensure it is cooked and ready.
- Pour the Gorgonzola truffle cream sauce over the drained pasta. Toss gently to coat. If too thick, add reserved pasta water to achieve desired consistency.
- For an elegant presentation, plate the pasta individually, twirling it into nests. Spoon additional sauce over the top and garnish with chopped parsley.
- Serve the pasta on a large platter or individual plates. Drizzle any remaining sauce over the top.
- Sprinkle additional crumbled Gorgonzola cheese on top, if desired.
- Finish with a light drizzle of truffle oil and garnish with freshly chopped parsley.
- Serve immediately while hot.
Notes
- Adjust the amount of truffle oil based on your preference for truffle flavor.
- Gorgonzola can be salty, so taste the sauce before adding extra salt.
- This sauce can also be used as a dip or a drizzle over roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes