gorgonzola cream sauce, or cacio e pepe don't use roux and you certainly won't find it in carbonara. Any béchamel worth enjoying starts with a roux, but every other kind of creamy pasta sauce ...

Add the cream, wine and 60ml / 2fl oz of the pasta cooking water and gently bubble away for a minute or so. Add the Gorgonzola and Parmesan and cook gently, stirring, until the cheese has melted.

Mexican chorizo stands in for guanciale bacon in this spicy riff on spaghetti carbonara. Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food ...