Indulge your taste buds in a delightful culinary experience with our Tagliatelle Pasta with Asparagus and Gorgonzola Sauce! This Italian classic brings together the rich, creamy goodness of Gorgonzola cheese and the fresh crunch of asparagus, all enveloped in perfectly cooked tagliatelle. Whether you're looking for a quick weeknight dinner or a show-stopping dish for your next gathering, this recipe is sure to impress. With just 25 minutes of your time, you can create a restaurant-quality meal that will have everyone asking for seconds. Ready to elevate your pasta game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz tagliatelle pasta
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 12 oz of tagliatelle pasta, 1 bunch of asparagus (trimmed and cut into pieces), 1 cup of crumbled Gorgonzola cheese, 1/2 cup of heavy cream, 2 tablespoons of olive oil, salt and pepper to taste, and fresh parsley for garnish.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. This will be used to cook the tagliatelle pasta.
- While the water is heating, prepare the asparagus. Rinse the asparagus under cold water, trim the woody ends, and cut them into bite-sized pieces, about 1 to 2 inches long.
- Once the water is boiling, add the tagliatelle pasta and cook according to the package instructions, typically about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- In the last 3-4 minutes of cooking the pasta, add the asparagus pieces to the boiling water with the pasta. This will ensure the asparagus is tender but still vibrant in color.
- While the pasta and asparagus are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to warm for about 1 minute.
- Once the oil is hot, reduce the heat to low and add the heavy cream to the skillet. Stir gently to combine and let it warm for about 2 minutes.
- Add the crumbled Gorgonzola cheese to the cream in the skillet. Stir continuously until the cheese melts and creates a creamy sauce. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.
- Once the tagliatelle and asparagus are cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and asparagus in a colander.
- Add the drained pasta and asparagus to the skillet with the Gorgonzola sauce. Toss gently to combine, ensuring the pasta and asparagus are well coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired creaminess is achieved.
- Season the dish with salt and freshly cracked black pepper to taste. Toss again to distribute the seasoning evenly.
- To serve, plate the tagliatelle pasta with asparagus and Gorgonzola sauce onto individual plates. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious Tagliatelle Pasta with Asparagus and Gorgonzola Sauce!
Tips
- Choose Fresh Asparagus: When selecting asparagus, look for firm, bright green stalks with tightly closed tips. This ensures maximum flavor and tenderness in your dish.
- Don’t Overcook the Pasta: Aim for al dente pasta, which means it should be firm to the bite. This texture holds up better when tossed with the creamy sauce.
- Reserve Pasta Water: Before draining your pasta, be sure to reserve some of the cooking water. This starchy liquid is a great way to adjust the consistency of your sauce without diluting the flavor.
- Adjust the Creaminess: If you prefer a richer sauce, feel free to add more Gorgonzola cheese. For a lighter version, you can reduce the amount of cream or substitute it with half-and-half.
- Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish’s flavor. Consider adding a sprinkle of freshly grated Parmesan for an extra touch of indulgence.
- Pair with Wine: This dish pairs beautifully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the creamy and savory elements of the pasta.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 20g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 85mg
