Creamy Gorgonzola Pasta
Gorgonzola pasta with crispy pancetta, toasted walnuts, and a silky cream sauce that comes together while the orecchiette cooks. Ready in 25 minutes.
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This gorgonzola pasta is orecchiette tossed in a silky blue cheese cream sauce, then finished with crispy pancetta, toasted walnuts, and fresh parsley. What makes it different from most cream sauces is the balance: tangy gorgonzola, salty pancetta, and the gentle crunch of walnuts keep every bite interesting instead of heavy. The whole dish takes about 25 minutes, and the sauce comes together in one skillet while the pasta boils. It is the dinner I reach for on cold nights when I want something that tastes like a trattoria meal without leaving the house.
If you love a blue cheese pasta with a little sweetness, try my Pear and Blue Cheese Pasta, which pairs blue cheese with sweet pear and green peas. This version leans fully savory. It sits right alongside my Pasta alla Vodka and Easy Homemade Alfredo Sauce as one of those restaurant style pastas you can pull off on a Tuesday.
In This Post
Why You’ll Love this Gorgonzola Pasta
Gorgonzola melts into heavy cream and Parmesan to make a sauce that is rich and tangy with that unmistakable blue cheese bite, but mellow enough that even people who claim not to like blue cheese go back for seconds. Shallots and garlic add sweetness and depth, while a splash of starchy pasta water makes the sauce glossy enough to cling to every little cup of orecchiette.
It is also a true weeknight dinner. You crisp the pancetta, build the sauce in the same pan, and toss everything together in the time it takes to boil the pasta. With six generous servings from one pound of pasta, it feeds a family or a dinner party without much fuss, and it looks impressive enough for date night.
Heather’s Expert Tips for the Best Creamy Gorgonzola Pasta
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Scoop the pasta water before you drain. The sauce needs half a cup of starchy cooking water, so set a measuring cup next to the stove and grab it right before the pasta goes into the colander. That starch is what turns a thin cream sauce into a glossy one.
- Season at the very end. Pancetta, gorgonzola, and Parmesan all bring salt to the party. After years of developing flavor blends as co-founder of Spiceology, the lesson I come back to most is that salty ingredients stack. Taste the finished sauce before adding any kosher salt, and lean on freshly cracked black pepper instead.
- Keep the heat at a gentle simmer. Once the cheese and cream go in, medium heat is your friend. A hard boil can make gorgonzola turn grainy and the fat separate, so let the sauce bubble softly for 4 to 5 minutes until it lightly coats a spoon.
- Choose gorgonzola dolce for a milder sauce. Dolce is softer and sweeter and melts beautifully. Gorgonzola piccante is firmer and more assertive, so use it if you want a punchy, sharp blue cheese flavor.
- Add the pancetta and walnuts last. Stirring them into the sauce softens them. Scatter them over the top just before serving so they stay crisp and toasty.
What is Oriecchette
Orecchiette (pronounced “oh-reck-kee-ET-tay”) is a type of pasta that originates from the Puglia region in southern Italy. The name translates to “little ears” in Italian, which reflects the pasta’s distinctive shape—small, round, and slightly domed with a hollow center that resembles an ear.
The Maillard Reaction
Browning matters here even though the sauce itself is never seared. When the pancetta renders in olive oil over medium high heat, its proteins and sugars react to form deep, savory, slightly sweet flavor compounds along with that crisp, golden texture. Pulling it out before you build the sauce keeps it crunchy while leaving behind browned bits and flavorful fat that the shallots soak right up.
Toasting the walnuts works the same way. A few minutes in a dry skillet or a moderate oven turns raw, slightly bitter walnuts nutty and fragrant. Those two browned elements are what keep a rich cream sauce from tasting flat, giving each bite contrast in both flavor and texture.
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Liquid measuring cup (for reserved pasta water)
- Cheese grater or microplane
- Wooden spoon or silicone spatula
Ingredients in Creamy Gorgonzola Pasta
- Pasta – I used orecchiette but penne pasta or other pasta shapes will work
- Gorgonzola Cheese – an Italian blue cheese that is creamy with a tangy flavor
- Olive Oil – or other light flavored oil
- Pancetta – buy pre-cubed pancetta or chop bacon
- Shallots – minced shallot adds a depth of flavor
- Heavy Cream – heavy cream or double cream
- Parmesan Cheese – or parmigiano reggiano
- Garlic – fresh minced garlic cloves
- Spices – kosher salt & ground black pepper
- Italian Parsley – fresh parsley snipped for serving
- Walnut Pieces – toasted walnut pieces adds a nice finishing touch. See below for other options
Find the printable recipe card with exact measurements and step-by-step instructions below.
What are types of blue cheese?
- Gorgonzola (Italy) Made from cow’s milk. Comes in two varieties: Gorgonzola Dolce (mild, creamy, and sweet) and Gorgonzola Piccante (stronger and more crumbly). Flavor profile: Tangy, earthy, and slightly sharp.
- Roquefort (France) Made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon. Creamy yet crumbly texture. Flavor profile: Intense, tangy, and salty with a distinctive aroma.
- Stilton (England) Made from cow’s milk and aged in specific English counties (e.g., Nottinghamshire, Derbyshire). Creamy and crumbly with a milder blue veining than others. Flavor profile: Rich, nutty, and slightly sweet.
- Danish Blue (Denmark) Also known as Danablu and made from cow’s milk. Soft and creamy texture with prominent blue veining. Flavor profile: Salty and sharp, but less intense than Roquefort.
- Cabrales (Spain) Made from a mix of cow, goat, and sheep’s milk (or just cow’s milk in some cases). Aged in natural caves in Asturias, Spain. Flavor profile: Spicy, tangy, and very robust with an assertive aroma.
- Maytag Blue (USA) Made from cow’s milk in Iowa, USA. Dense and crumbly texture with mild veining. Flavor profile: Buttery, tangy, and not as sharp as European blue cheeses.
- Bleu d’Auvergne (France) Made from cow’s milk in the Auvergne region of France. Creamy and moist with well-distributed blue veining. Flavor profile: Mild, earthy, and slightly spicy.
Recipe Variations & Substitutions
- Swap the pasta shape. Orecchiette catches the sauce in its little cups, but penne, rigatoni, shells, or fusilli work just as well. Use your favorite gluten free pasta for a gluten free version.
- Use bacon instead of pancetta. Chopped thick cut bacon brings a smokier flavor. For a vegetarian version, skip the pork and sauté the shallots in a little extra olive oil.
- Change up the nuts. Toasted pine nuts or chopped roasted pistachios (a reader favorite swap) are lovely in place of walnuts. Leave the nuts off entirely for a nut free dinner.
- Add some greens. Stir a few handfuls of baby spinach or arugula into the hot sauce right before tossing in the pasta. It wilts in seconds.
- Make it a heartier meal. Fold in sliced cooked chicken breast or grilled shrimp. If you like heat, my Creamy Calabrian Chili Pasta shows how a spoonful of chili paste plays with cream.
How to Store, Freeze, and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the pancetta and walnuts in a separate container if you can so they stay crisp.
- Reheat on the stovetop: Warm the pasta in a skillet over low heat with a splash of cream or milk, stirring until the sauce loosens and turns silky again.
- Reheat in the microwave: Add a tablespoon of milk or cream and heat in 1 minute bursts, stirring between each, until hot.
- Freeze: Freeze in an airtight container for up to 3 months. Cream sauces can separate slightly after freezing, so thaw overnight in the fridge and reheat gently with extra cream, stirring well.
- Make ahead: Crisp the pancetta and toast the walnuts up to 2 days ahead and refrigerate. Cook the pasta and sauce fresh when you are ready to eat.
What to Serve with Gorgonzola Pasta
- Easy No Knead Artisan Bread
- No Knead Cheese Studded Dinner Rolls
- Endive Salad with Pear and Blue Cheese
- Garlic Parmesan Roasted Broccoli
- Lemon Herb Roasted Cornish Hens
Frequently Asked Questions
Gorgonzola is an Italian blue cheese made from cow’s milk, known for its creamy texture and blue green veining. It comes in two styles: dolce, which is soft, mild, and sweet, and piccante, which is firmer, crumbly, and sharp.
Yes. Any creamy blue cheese will work, though stronger blues like Roquefort or Stilton give the sauce a saltier, more intense flavor. Start with a little less and taste as you go.
The heat was most likely too high. Cheese sauces can break when boiled hard, so keep the skillet at medium and let the sauce simmer gently. A splash of warm pasta water whisked in can help smooth it back out.
Orecchiette is a small, round, slightly domed pasta from the Puglia region of southern Italy. The name means “little ears,” and the cupped shape is perfect for holding creamy sauces and bits of pancetta.
Toast walnut pieces in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Watch closely, because nuts go from toasted to burnt quickly.
It is best served right away, while the sauce is silky. You can prep the pancetta, walnuts, shallots, and garlic ahead, then finish the dish in about 20 minutes. Find more ideas in my pasta recipes collection.
If you like this recipe, try:
Creamy Gorgonzola Pasta
Recommended Tools
- Large pot for boiling pasta
- Large skillet or sauté pan
- Liquid measuring cup (for reserved pasta water)
- Cheese grater or microplane
Ingredients
- 1 lb orecchiette pasta, or other small pasta
- 4 oz diced pancetta, or bacon
- ½ cup minced shallots, approx. 2 med shallots
- 2 tbsp olive oil, divided
- 5 oz gorgonzola cheese, crumbled
- 2 cups heavy cream
- ½ cup grated Parmesan cheese, plus more for serving if desired
- 4 garlic cloves, minced
- kosher salt, to taste
- black pepper, to taste
- 1 tbsp fresh Italian Parsley, minced
- 2 tbsp walnut pieces, toasted
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to desired doneness or according to the package.
- While the pasta cooks, heat a large skillet over medium-high heat. Saute the pancetta in olive oil until crisp and cooked through. Remove to a paper towel lined plate.
- Turn down to medium heat and add the shallots and saute for 2-3 minutes, or until translucent. Add the garlic and gorgonzola cheese and stir to combine. Stir in the heavy cream, 1/2 cup reserved pasta water, parmesan cheese, and season to taste with salt and black pepper. Cook until pasta sauce is thickened slightly, about 4-5 minutes.
- Drain pasta and add to the cheese sauce. Toss the cooked pasta to coat and top with fresh parsley, toasted walnuts, and the crisp pancetta and serve.
Notes
Did you make this recipe?
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This creamy gorgonzola pasta recipe was originally published on December 27th, 2024. It has recently been updated with tips, and storing instructions.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Hey Heather!
I’ve been making this pasta for years! I’d usually use it as my 3rd date pasta dinner 😉 I first had this pasta at a small Italian restaurant in Arlington, MA.
I like the addition of pancetta or bacon! Instead of walnets I use chopped unsalted roasted pistachios. Try that variation!
pistachios sound great too!! Thanks for the suggestion! Hope you’re doing awesome Marsh. ~h