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Author Notes: This recipe came from The Savory Way by Deborah Madison and by now is as comfortable as an old shoe. Infinitely malleable, amazingly simple, the ingredients can be substituted to use different cheeses, fats, herbs and even vegetables (I have stirred in a package of frozen peas, cooked). Good for when I had a toddler and infant and needed a fast supper and good for when I come home from work and feel too tired to cook. —luvcookbooks
- 1 pound pasta that the sauce will cling to, I use dried farfalle , also great with fresh orechiette
- 4 ounces Gorgonzola or other soft cheese, like Brie
- 2 tablespoons olive oil, butter or cream to make the sauce saucy
- 2 tablespoons finely chopped herbs, can be scallions, parsley, I love chives and or chervil if available
- pepper, to taste
- Set the water to boil in a big pot. Float a stainless steel bowl in the water and melt the cheese and fat in the stainless steel bowl while the water heats and the pasta cooks.
- Cook the pasta, reserving a little pasta water when you drain it. Return pasta to the pan and stir in the cheese sauce. Grind in pepper to taste and stir in herbs. Have a glass of wine and unwind!
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer