Gorgonzola Bow Ties
Indulge in the creamy decadence of Gorgonzola Bow Ties—a luxurious pasta dish that combines the tender embrace of al dente farfalle with a velvety, cheese-laden sauce. This recipe features the bold, tangy notes of crumbled Gorgonzola cheese melted into a luscious blend of whole milk, heavy cream, and Parmesan. A hint of freshly ground black pepper and optional additions like wilted baby spinach or a garnish of toasted walnuts provide delightful layers of flavor and texture. Perfect for a quick yet elegant dinner, this 30-minute recipe delivers gourmet results without the fuss. Serve it with a sprinkling of fresh parsley for a polished finish, and watch it become a weeknight favorite!
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Recipe Information
Ingredients
- 12 ounces Farfalle (bow tie pasta)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 5 ounces Gorgonzola cheese, crumbled
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 cups Baby spinach (optional)
- 0.25 cup Chopped walnuts (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta cooking water.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk and heavy cream to the roux, whisking to combine. Cook for 3-4 minutes, stirring frequently, until the mixture thickens slightly.
Lower the heat and stir in the Gorgonzola cheese and Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth.
Season the sauce with salt and black pepper, adjusting to taste. If the sauce is too thick, add the reserved pasta cooking water, a splash at a time, until the desired consistency is achieved.
Add the cooked bow tie pasta to the cheese sauce and toss to coat evenly. If using baby spinach, stir it into the pasta and cook for 1-2 minutes until the spinach wilts.
Transfer the Gorgonzola bow ties to serving plates or a large platter. Garnish with chopped walnuts and fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.7 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2476 mg | 190% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
