Fusilli with ham and gorgonzola

Fusilli with ham and gorgonzola


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A scattering of crunchy poppy seeds tops a smoked ham and blue cheese sauce that is softened with button mushrooms and freshly grated nutmeg and swirled over pretty pasta spirals.

Pat Alburey

Serves: 4 

  • 200g thickly sliced smoked ham
  • 250g button mushrooms
  • 1 cup (250ml) thickenend cream
  • ¼ teaspoon freshly grated nutmeg
  • Salt and black pepper
  • 500 g fresh fusilli or other small pasta shapes
  • 60g Gorgonzola - or other blue - cheese
  • A few sprigs of flat-leaf parsley
  • 1½ teaspoons poppy seeds

Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Bring a large saucepan of water to the boil. Trim off and discard any excess fat and rind from the ham, then cut the meat into small cubes.
  2. Clean and slice the mushrooms. Put into a heavy, medium-sized saucepan with the cream, nutmeg and some black pepper. Bring to the boil, reduce the heat to moderate and cook, stirring frequently, until the cream starts to thicken.
  3. Add the pasta and some salt to the saucepan of boiling water, then bring back to the boil and cook gently, uncovered, for 3–5 minutes, until al dente.
  4. Meanwhile, crumble the cheese into small pieces and finely chop the parsley.
  5. When the cream has thickened enough to coat the back of a spoon, remove the pan from the heat, add the cheese and stir until it melts.
  6. Add the ham to the sauce, then return the pan to the heat and warm through gently. Stir in the chopped parsley and put the sauce aside to keep warm.
  7. Drain the pasta, transfer to a serving bowl and sprinkle with the poppy seeds. Pour over the sauce, toss gently and serve.

Using dried pasta

If you're using dried pasta from a box adjust the cooking time accordingly.


good source of vitamins A, B group and E.


Grating fresh nutmeg straight into a dish gives the food far more flavour than using the ready-ground variety.

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