Bavette with Gorgonzola Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g pasta (Bavette or other thin ribbon pasta)
  • 200 g cheese (Goronzola), mild
  • 50 g butter
  • 250 ml cream
  • 3 tablespoon parmesan, grated
  • Salt and pepper, white
Bavette with Gorgonzola Sauce
Bavette with Gorgonzola Sauce

Instructions

  1. Cook the bavette as directed.
  2. In the meantime, melt the butter in a saucepan, add the gorgonzola and let it melt too, slowly pour the cream over it, simmer the sauce for 10 minutes until it becomes creamy, season with white pepper and possibly with salt.
  3. Turn the drained pasta in the sauce and serve.

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