Summary

Ingredients

• 400 g pasta (bavette or spahetti)
• 100 g Goronzola
• 200 g ricotta
• 200 ml milk
• 1 teaspoon butter
• Salt and pepper, whiter
• Paprika powder, noble sweet

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Instructions

1. Cook the Bavette in 4 liters of boiling salted water until al dente.
2. Cut the rind off the Gorgonzola, mash the cheese well so that it becomes really creamy and place in a bowl. Add the ricotta and milk and work with the mixer to a smooth mass, possibly add a little more milk. Season to taste with salt, pepper and paprika.
3. Melt the butter in the pan, toss the pasta in it, then mix the cheese sauce with the pasta. The whole thing no longer needs to be boiled.