Egg pasta with gorgonzola and leek sauce

There are dishes that with their ability to combine taste and smell make a unique and uncommon impression on everyone who tries them. Today’s recipe makes just such an impression: with some fresh homemade egg pasta – mouth-watering tagliolini - we then added a delicious sauce made with blue cheese and leeks, ultimately attaining a dish that, thanks to its creaminess and flavour, simply must be served hot. Have you ever prepared a dish quite so irresistible, maybe for one of those special lunches in the company of some of your foodie friends? If you follow the step-by-step advice of our chef you won’t have any trouble making this pasta recipe: let us know how much it was appreciated!

Ingredients

Information
10 minutes Total time
8 minutes Active time
Serves 1 person
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)

Preparation

Fry the leek with some olive oil and a little water until softened. Add the blue cheese to the a pan over a low flame so that it melts slowly. Add the cream to the pan until the gorgonzola and cream are integrated. Add a good grinding of black pepper and a little salt. Cook the pasta in boiling water, drain and mix with the sauce.

Tips
Egg pasta, in its original recipe does not use oil: however, we propose to add it immediately after the eggs, to obtain a mixture tastier.
Trivia
Leeks are perfect for those who want to eat something light but nonetheless rich in important vitamins and minerals.

Step by step

**Click on the photos to access full step by step!