Prep Time 15 mins Cook Time 15 mins
1 Tablespoon of butter
1 Tablespoon all-purpose flour
2 cups heavy cream
4-6 oz Gorgonzola Cheese
3/4 teaspoon of salt
1/4 Pepper or to taste
⅛ teaspoon fresh grated nutmeg (optional)
1 package Squid Ink Spaghetti
Boil the water for the pasta with a pinch of salt and cook the pasta according to package directions.
Melt butter in a medium saucepan over medium-low heat. Whisk in flour.
Slowly whisk in cream to ensure a smooth consistency.
When the mixture begins to bubble around the edges, stir in 1/2 of the Gorgonzola cheese. Cook until the cheese is melted.
Add the rest of the crumbled cheese and stir. (if you want some chunks left in the sauce, remove from the heat now)
Serve immediately over cooked squid ink spaghetti with a sprinkle of grated parmesan.
If you'd like a thicker sauce, continue to simmer until the sauce until it reduces to the desired consistency. Buon Appetito!