Tagliatelle Recipe
GORGONZOLA DOLCE SAUCE, GLAZED CIPOLLINI ONION
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Gorgonzola Dolce Sauce
Glazed Cipollini Onions
Garnish (optional)
Method
Pasta
- 1
Bring water to boil
Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a vigorous boil. Add 2 tablespoons salt so the water is well seasoned.
- 2
Cook tagliatelle
Add the tagliatelle and cook according to package instructions for al dente — typically 3–4 minutes for fresh or 8–10 minutes for dried. Reserve 1 cup (240 ml) of the starchy pasta cooking water before draining. Drain the pasta and, if desired, toss briefly with 1 tsp olive oil to prevent sticking.
Glazed Cipollini Onions
- 3
Prepare onions
Peel the cipollini onions. If some are medium size, halve them through the root; leave small ones whole. Pat dry.
- 4
Sear onions
In a large skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. When foaming subsides and the pan is hot, add the onions cut-side down (if halved) in a single layer. Let them sear without moving for 3–4 minutes until they develop brown color.
- 5
Glaze onions
Reduce heat to medium-low. Sprinkle 1 tsp sugar over the onions, add 1 tbsp water and 2 tbsp red wine vinegar, and scatter the remaining 1 tbsp butter in the pan. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and cook gently, shaking the pan occasionally, for 8–10 minutes until onions are tender and a glossy glaze has formed. Remove lid and cook another 1–2 minutes to reduce any excess liquid. Keep warm.
Gorgonzola Dolce Sauce
- 6
Infuse aromatics
In a medium saucepan over low-medium heat, melt 1 tbsp unsalted butter. Add the finely minced garlic and cook very gently for 30–45 seconds until fragrant but not colored.
- 7
Build the cream base
Add 1 cup heavy cream and 1 cup whole milk to the saucepan. Warm the mixture until small bubbles form around the edge (do not boil), stirring occasionally.
- 8
Melt Gorgonzola
Reduce heat to low. Add the 6 oz crumbled Gorgonzola Dolce in small pieces and whisk slowly until fully melted and smooth into the cream. If the cheese is slow to melt, keep the temperature low and whisk patiently.
- 9
Adjust texture and seasoning
Stir in 2 tbsp grated Parmigiano-Reggiano. Season with 1 tsp salt and 1 tsp freshly ground black pepper. If the sauce is too thick, thin with 1/4 cup to 1/2 cup of reserved pasta cooking water (add a few tablespoons at a time) until it reaches a silky, clingy consistency that will coat tagliatelle.
Finish & Plate
- 10
Combine pasta and sauce
Return the drained hot tagliatelle to the empty (warm) pasta pot or a wide sauté pan. Pour the gorgonzola sauce over the noodles. Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce; if needed add more reserved pasta water, 1–2 tbsp at a time, to achieve a glossy coating.
- 11
Dress with onions
Divide the sauced tagliatelle among plates or family-style bowl. Top each portion with a generous spoonful of glazed cipollini onions, arranging some whole/halved onions on top for visual contrast.
- 12