Tagliatelle with Garlic Gorgonzola and Basil
Creamy, indulgent, and bursting with rich flavors, this Tagliatelle with Garlic Gorgonzola and Basil is the perfect dish for cheese lovers and pasta enthusiasts alike. Featuring silky tagliatelle coated in a luscious sauce of melted gorgonzola, fragrant garlic, and velvety heavy cream, this recipe delivers a luxurious dining experience in just 30 minutes. Freshly chopped basil adds a vibrant, herbal note that balances the richness of the cheese, while a touch of Parmesan offers an optional, savory finish. Whether you're hosting a dinner party or indulging in a cozy night-in, this elegant yet easy pasta dish is sure to impress. Perfect for weeknight meals or special occasions, this creamy gorgonzola tagliatelle recipe is a surefire way to satisfy your cravings for comfort food with gourmet flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Tagliatelle pasta
- 150 g Gorgonzola cheese (crumbled)
- 3 cloves Garlic (minced)
- 200 ml Heavy cream
- 2 tbsp Butter
- 10 g Fresh basil leaves (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 30 g Parmesan cheese (grated, optional for serving)
- 3 l Water (for boiling pasta)
- 1 tbsp Salt (for boiling pasta)
Instructions
Fill a large pot with 3 liters of water, add 1 tablespoon of salt, and bring it to a boil over high heat.
Once the water is boiling, add the tagliatelle pasta and cook according to package instructions, typically 7-9 minutes, until al dente. Stir occasionally to prevent sticking.
While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Reduce the heat to low and add the heavy cream to the skillet, stirring gently to combine with the garlic.
Add the crumbled gorgonzola cheese to the skillet and stir until the cheese has fully melted into the cream, creating a smooth sauce.
Season the sauce with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Stir to combine.
Once the tagliatelle is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the drained tagliatelle to the skillet with the gorgonzola sauce and toss to coat the pasta evenly. If the sauce is too thick, add small amounts of the reserved pasta water until the desired consistency is reached.
Turn off the heat and stir in the chopped fresh basil leaves.
Serve the tagliatelle hot, garnished with grated Parmesan cheese if desired. Enjoy your delicious Tagliatelle with Garlic Gorgonzola and Basil!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 11666 mg | 507% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.8 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1212 mg | 93% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 480 mg | 10% | |
*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.
