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Prep 15min
Total1hr30min
Servings6
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Ingredients
2
tablespoons butter
1
large sweet onion, thinly sliced (1 1/2 cups)
1
clove garlic, thinly sliced
1
tablespoon salt, if desired
1
lb uncooked penne pasta
1 3/4
cups whipping (heavy) cream
1/4
cup butter
4
oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup)
1/4
teaspoon salt
1/8
teaspoon pepper
Dash of freshly grated nutmeg or ground nutmeg
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Steps
1
In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
2
Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
3
Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.
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Why it Works: Slow and Steady with Cheese
All cheese starts out looking like the curds and whey of cottage cheese. But with time, pressure and the help of friendly bacteria, we get the enormous variety of cheese available in your grocery store. All cheese is made up of fat and protein—two components that do not typically mix well. As it ages and loses moisture, cheese becomes concentrated in flavor. This means that the fat and protein in cheese also become concentrated. If they become too concentrated, it may lead to disaster as you try to melt cheese into sauces. Excess heat will change the protein’s shape and melt the fat, leaving an oil slick on top of your sauce. To play it safe when using aged cheese like Gorgonzola, use a small amount near the end of cooking and do not heat it to boiling. To be extra safe, remove your sauce from the heat before adding the cheese.
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