Tagliatelle with Gorgonzola and spinach sauce

One of my major frustrations regarding the pregnancy-related culinary restrictions is the moldy cheeses. I could eat Brie everyday ever since I first discovered it, but must now restrain from anything like it because soft cheeses like that are made from non-pasteurized milk, which makes them not safe during pregnancy. 
You can imagine my joy when I discovered this recipe from the lovely girls from Kiss the Cook (which I love by the way) incorporating moldy cheese in a heat-exposed sauce transforming all those nasty raw milk bacteria into something not only edible (as is safe) but also delicious. 
My other source of major frustration is the ban on caviar and raw smoked salmon, but since there's no way around that one, let's NOT talk about it (murderous gaze). 
Back to happy sunny stuff: here's the awesome recipe. Incredibly easy to make too. And a lovely way to domesticate the blue mold taste if you find it too strong in some cheeses when eaten raw (like I do sometimes). Enjoy :)



Ingredients (serves 2):

• 200 g of fresh tagliatelle
• 100 g Gorgonzola 
• 100 g fresh or frozen spinach
• 100 ml liquid cream
• 2-3 garlic cloves
• 2 tablespoons of olive oil

Boil the pasta for 2-3 minutes. Meanwhile, prepare the sauce.
First of all, peel and lightly smash the garlic, then put it in a little pot with the olive oil and let it roast a little. After a couple of minutes, you can take the garlic out of the oil to only leave the aroma behind, or you can do like us and let it stay there :). Next, add the spinach and let it cook until softened, 2-3 minutes. Add the cream and cook for 2 more minutes. Chop up the Gorgonzola and add it to the pot as well:

Stir and let the cheese melt in the sauce completely (2-3 minutes). It's done! Divide the pasta between plates and top with the sauce:

Mix well and dig in! :)