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.
