Thank you for this amazing, delicious and so easy to make recipe! My small changes were: I added a pinch of rosemary to the sauce, and to stabilise it so the cheese dand cream doesnt separate, I added 100ml of pasta water mixed with 10grams/4 teaspoons of corn starch. I didnt add the veg stock because I added the pasta water. For me that was sufficient salt, and I added a bit more cracked black pepper. And of course crispy bacon on top. Magnifique * chefs kiss to you *
I am looking for a Gorgonzola cream recipe and after a search of rather uninspiring videos, came upon this one. Finally something I viewed thinking "This has got to be the one." Thank you for posting this. By the way I really enjoyed the guitar work.
Wow, thanks Chef. I am from Australia. Next time I come to New Zealand, I will definitely visit Kazuya restaurant with my family, hopefully to say hello to you, Chef. Much appreciated for your videos.
We celebrated our wedding at Tetsuya's restaurant in Sydney and always planned to go back for our 10th year anniversary. Now, we are talking about going to Kazuya to celebrate next Jan with our children. How excited. Keep up the good works Chef.
This looks amazing. I like how the sauce turns out as an emulsion even though there is a lot of water (soup) in it. One question i do have though: Why honey?
HAHAHAH this comment really made my day and made me laugh. Well buddy, I'm from Malta and I've just done this. Compliments to the Chef for teaching us this great simple recipie - but one thing, you come to my place, you ain't getting 8 - EIGHT - single pieces of pasta with a swirly thingy just to look at hahah so much for the 'ravishing' comment hahahah LOL - you get it served on real Italian Gorgonzola Tortellini, mountains of it if you like, and then can switch to any other pasta - our seconds were both tagliatelle and farfalle. If I go to a Michelen Star restaurant (which I have done several time), and I am served that, I can tell you, they will get it back!!! We go to restaurants to EAT around here, not look at plates and fluff hahahah and the same in Italy, especially the South , without compromising on quality Looking forward for the next recipie!
Looks awesome and I done something similar 30 years ago so revisiting this for visitors this weekend. Can i please ask what you sprinkled on top at the end? I am out to impress 😆
❤🤍💚 This sauce is incredible! I've tried it with Pasta and I've had it poured onto a succulent Rib- eye steak. If you want to impress your guests with very little effort involved, then do this sauce! They will love you forever! Don't overcook the Pasta! It has to be al- dente! Slightly firm to the bite. Boil it in a large pan of generously salted water. The water has to be boiling at a rolling boil, with bubbles breaking on the surface, but not too higher heat because the starchy water will boil over the edge like milk if it's too high. Keep tasting the penne pasta once you get to 10 minutes of medium boiling. Boil for 1 min less than it says on the pasta packet to achieve al- dente firmness. Then using a large colander, sit the colander in a clean empty sink and before you tip the pasta into it, ladle off a cup full of the starchy pasta water and set aside. Drain the pasta and allow to steam dry for 2 minutes in the colander. Then tip back into the saucepan. Pour on the melted gorgonzola cheese and add a generous helping of ground black pepper. If the sauce is too thick, add a splash of the starchy pasta water to loosen it up. Add as much of the sauce to the pasta as you'd prefer, and sauce remaining can be set aside to cool and later frozen which can be used for steak sauce, or veg sauce, or another pasta dish. When you have coated the penne pasta in the sauce, dish up a generous portion onto some attractive plates with a sprig of fresh basil set aside. Grate some fine Reggiano Parmesan or Pecorino cheese ontop of the gorgonzola pasta and garnish with the sprig of fresh basil and enjoy! It's got such a punchy strong and umarmy savouryness to this sauce, you won't believe how delicious it is for how easy it is to prepare. The cheese is the star of the show. Personally, I don't think it needs vegetable stock adding to it because everyone will have different amounts of flavour and strength from their vegetable cubes. I'd leave it out and just use the starchy pasta water to thin the sauce if you need to because the cheese packs all the flavour you need. In the past I've used 1 medium sized triangle of blue cheese, like you see in the supermarkets, to a three quarter pint of double cream to make enough sauce for four people.I'm Italian so I've had good teachers in my parents on how not to murder pasta! Buon Appetito everyone!😋 If you want more tips on how to cook Italian, visit Pasta Grammar's channel on You Tube. Eva and Harper will have you cooking perfect Italian dishes every time and they are very entertaining too!❤🤍💚
hahahah oh no he won't! :) He'd get it back and we demand more on the plate! hahahah :) otherwise in my parts of the world, the restaurant won't last a month, I can tell you that from experience hahahahahah!
