Description
A rich and comforting pasta dish where penne is coated in a silky egg-based sauce and melted gorgonzola, finished with black pepper and fresh herbs for a bold yet cozy meal.
Ingredients
Scale
- 400 g penne pasta
- 3 large eggs
- 120 g gorgonzola cheese, crumbled
- 60 g hard grated cheese
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt (for pasta water)
- 2 tablespoons fresh herbs, finely chopped
Instructions
- Bring a large pot of water to a rolling boil and season it generously with salt.
- In a mixing bowl, whisk the eggs together with the grated hard cheese and black pepper until smooth.
- Cook the penne pasta until al dente, then reserve 1 cup of the pasta water before draining.
- Add the hot pasta to the egg mixture and toss quickly to coat without scrambling the eggs.
- Stir in the crumbled gorgonzola and a splash of reserved pasta water until a creamy sauce forms.
- Adjust the consistency with more pasta water if needed.
- Finish with fresh herbs and serve immediately.
Notes
- Toss the pasta off the heat to keep the sauce silky.
- Use finely grated cheese for smoother melting.
- Add pasta water gradually to control sauce texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 165 mg
Keywords: pasta carbonara with gorgonzola, creamy pasta, gorgonzola pasta, easy pasta dinner, vegetarian pasta