chocolate pasta with gorgonzola sauce
Chocolate pasta. Blue cheese cream sauce. Pistachios. Flowers. It sounds chaotic - but it works. Cocoa linguine has a subtle, toasty depth that pairs beautifully with a creamy Gorgonzola-Parmesan sauce, especially when you add pistachios for crunch. It’s bold, luxurious, and surprisingly balanced; sweet adjacent but firmly in the savory lane.
What is chocolate pasta?
Chocolate pasta is pasta that’s been made with cocoa powder mixed into the dough, giving it a deep brown color and a subtle, earthy flavor. It’s not sweet like dessert, it’s more of a dark, toasty “depth” that pairs surprisingly well with salty, bold sauces. For this recipe I’m using dried, store bought chocolate (linked below), which makes it super easy (no homemade pasta project required). You get the fun, dramatic flavor combo without extra work; just boil, make the simple Gorgonzola cream sauce, and finish with pistachios and edible flowers.
How to make chocolate pasta with Gorgonzola sauce?
Now let’s get to the recipe! To begin the sauce, pour heavy cream in a small sauce pan. Bring to boil over medium heat, then lower the heat to low and simmer for 45 minutes stirring frequently. Add Gorgonzola and Parmesan and continue to cook until completely melted. In a large pot, bring water to boil and cook the linguini for 9 minutes. Drain and plate the pasta with the sauce. Garnish with pistachios and edible flowers.
Tips
Edible flowers can be found in most grocery stores with other fresh herbs.
Choose a crumbly Gorgonzola for the sauce.
Roughly chop the pistachios for serving.