Gorgonzola & Fresh Thyme Sauce for Pasta

Yield
2 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
heavy whipping cream
|
|
6 | ounces |
gorgonzola cheese
crumbled |
*
|
1 | teaspoon |
thyme
|
*
|
3 | grates |
nutmeg
or 1/8 ts ground nutmeg |
*
|
1 | x |
salt
|
*
|
1 | x |
white pepper
|
*
|
1 | x |
pasta
cooked, hot |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
heavy whipping cream
|
|
173.4 | ml/g |
gorgonzola cheese
crumbled |
*
|
5 | ml |
thyme
|
*
|
3 | grates |
nutmeg
or 1/8 ts ground nutmeg |
*
|
1 | x |
salt
|
*
|
1 | x |
white pepper
|
*
|
1 | x |
pasta
cooked, hot |
*
|
Directions
Stir together cream, cheese, thyme, and nutmeg in a large skillet.
Cook gently over medium heat until mixture reduces by one- fourth.
Add salt and pepper to taste.
Toss with pasta to coat well.
Serve with extra nutmeg, if desired.