Chef Chuck's Pasta with Gorgonzola Cream Sauce

Pasta con Salsa di Panna Gorgonzola


I created this recipe at Macef, the tradeshow, that I worked at in Milan, for a company called Mori Life Design. It was very popular and the crowds really enjoyed it, I heard complimento all day! This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.

Pasta with Gorgonzola Cream Sauce


1 pound pasta
3 tablespoons butter
5 sage leaves
1/2 cup mascarpone
1/4 cup Gorgonzola cheese
a few slices of prosciutto, cut up
parmigiana cheese, grated
black pepper


Cook pasta in salted boiling water till al dente. In a large frying pan, heat butter, bruise sage leaves by crushing them and saute for about 2 minutes. Squeeze leaves and remove. Add mascarpone and Gorgonzola cheese, stir till melted. Add cooked pasta to pan along with some pasta water, I used 2 ladles. If cream sauce is too thick add more pasta water. Sprinkle prosciutto, black pepper and parmigiana cheese on top.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pancetta Pasta with Gorgonzola

Pasta con Pancetta e Gorgonzola


A very quick and simply delicious pasta dish full of flavors, from the pancetta to the Gorgonzola. The extra virgin olive oil coats each piece of pasta, while the Gorgonzola releases it's buttery, salty bite.

Pancetta Pasta with Gorgonzola
1/2 pound angel hair pasta
4 tablespoons olive oil
2 slices pancetta, diced
3/4 cup Gorgonzola cheese, crumbled
1/4 cup pasta water
salt and pepper

Cook pasta in salted water till al dente, drain pasta reserving 1/4 cup pasta water. Meanwhile in a large frying pan heat olive oil and saute pancetta for about 5 minutes. Stir pasta into the pancetta pan along with the pasta water, Gorgonzola chunks, salt and pepper. Serve with a drizzle of olive oil on top.

Chef Chuck's Filet Mignon with Gorgonzola Gravy

Bistecca al Gorgonzola


Steak for dinner once in a while is always a treat and a very hearty choice. Along with my Gorgonzola gravy and fresh broccoli it's a complete meal. My blend of sharp Gorgonzola and the dry Chianti seem to have made friends quickly!! The fresh sage gave the dish a down to earth taste. All together this is one tender melt in your mouth steak.


Filet Mignon
2 filet mignon steaks 1 1/2" thick
1 teaspoon olive oil
1 teaspoon butter
1 cup beef broth
1/2 cup Chianti wine
2 tablespoons heavy cream
2 tablespoons Gorgonzola, crumbled
1 tablespoon fresh sage, chopped
1 teaspoon flour


Steaks should be at room temperature atleast half an hour. Salt and pepper both sides. In a large heavy pan, get it searing hot add olive oil and butter and place steaks in pan. Do not move, cooking 6 minutes each side or 150 internal temperature for medium rare. Remove steaks to a cutting board cover and allow to rest 10 - 15 minutes. Meanwhile, carefully add broth to pan then wine and stir. Add heavy cream, cheese and flour, reduce two thirds in volume then stir in chopped sage, strain and serve.


Buon Appetito!