Summary

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

Print Recipe Pin Recipe

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.