Linguine with Gorgonzola sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

If Gorgonzola is unavailable, any mild blue cheese could be used in its place.


  • 500 g (1 lb) dried linguine
  • 300 ml (10


  1. Bring a large pan of salted water to the boil. Add a splash of oil to stop the pasta sticking and cook the linguine according to the manufacturer’s instructions.
  2. Meanwhile, in a heavy-based saucepan, bring the cream to the boil. Remove from the heat and whisk in the cheese until smooth. Strain through a fine sieve.
  3. Drain the pasta and toss in the hot sau