Spaghetti with Creamy Gorgonzola Sauce
fat free skim milk
⅛ pinch, or to taste
1 oz, about 1/4 cup, crumbled
grated Parmesan cheese
3 item(s), or 2 large, coarsely chopped
¼ cup(s), minced
- Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
- Meanwhile, with a wire whisk, combine the milk and flour in a large skillet, blending unitl the flour is dissolved. Add the salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5 minutes.
- Add the Gorgonzola and Parmesan cheeses to the milk mixture; cook, stirring constantly, until the cheese melts. Stir in the figs and chives.
- Pour the cheese mixture over the warm spaghetti; toss to combine.