You know how sometimes you're not in the mood for standing over a hot cooker for hours on end, and all you really want is a quickie? I can see you nodding. Well, this evening was one of those times for me. So, tagliatelle with cheese sauce seemed like the perfect choice for dinner. The Riesling we used for this sauce is perfect (Loosen Bros., 'Dr L'), as its appleyness (that's not a word, but it should be) goes well with the Gorgonzola. It's also rather nice swilled down the chef whilst waiting for a white sauce to reach simmering point. This will feed four people.
1 lb (500 g) tagliatelle
1 pint (570 ml) milk
1½ oz (40 g) plain flour
1½ oz (40 g) butter
2 large cloves garlic, crushed
4 fl oz (125 ml) dry white wine
4½ oz (125 g) Philadelphia soft cheese (or Mascarpone)
4 oz (110 g) Gorgonzola Piccante, cubed
2 oz (50 g) Pecorino, grated
2 oz (50 g) freshly grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper
Begin by boiling the water for the pasta in a large saucepan. You'll need at least 8 pints (4.7 litres) of water for this amount of pasta (with 1 level tablespoon salt added).
While you're waiting for the water to boil, put the milk, butter and flour into a medium-sized saucepan and place it onto a low heat. Whisk them together until the sauce begins to simmer and thicken, then add the garlic and season with salt and pepper. Turn the heat down to its lowest setting and continue stirring while the sauce cooks for a further 5 minutes, then stir in the Gorgonzola, Parmesan, Pecorino and the Philadelphia cheese. Once the cheeses have melted into the sauce, add the white wine and simmer for 4 minutes.
While the sauce is simmering, put the pasta into the boiling water and cook it without a lid for 4-8 minutes (according to the instructions on the pack).
When the pasta is cooked, drain it using a colander and then return it to the saucepan. Pour the sauce into the saucepan and toss it around with the pasta so that it gets a good coating. Serve immediately in warmed pasta bowls. Et voilà... easy peasy cheesy pasta.
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