Whole Wheat Spaghetti with Gorgonzola, Pesto, and Cacio e Pepe

Name: Whole Wheat Spaghetti with Gorgonzola, Pesto, and Cacio e Pepe
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 7 oz whole wheat spaghetti (200 grams); 5 1/3 oz mild Gorgonzola cheese (150 grams); 2 tablespoons Genovese pesto; 7 oz grated Pecorino Romano cheese (200 grams); Black pepper, to taste; Salt, to taste

Fabio Del Buono @FabioMasterChef

Paola

Whole Wheat Spaghetti with Gorgonzola, Pesto, and Cacio e Pepe

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

20 minutes

Serves 2 servings

7 ozwhole wheat spaghetti (200 grams)
5 1/3 ozmild Gorgonzola cheese (150 grams)
2 tablespoonsGenovese pesto
7 ozgrated Pecorino Romano cheese (200 grams)
Black pepper, to taste
Salt, to taste

Saved

Steps

20 minutes

1

Bring a pot of salted water to a boil for the spaghetti.
2

In a skillet, add a little hot water, place the Gorgonzola in pieces, and melt it slowly over low heat.
3

Once the Gorgonzola has melted, add the pesto and mix everything together with a wooden spoon.
4

Meanwhile, cook the spaghetti in the boiling water. As the pasta releases starch, use a small ladle to remove some of the starchy water and place it in a bowl with the Pecorino Romano and black pepper.
5

Vigorously mix with a fork until a creamy sauce forms, then set aside.
6

Drain the spaghetti while still al dente and toss it in the skillet off the heat with the Gorgonzola, pesto, cacio e pepe mixture, and a bit of the reserved pasta water.
7

Plate and serve.