Farfalle with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta, Farfalle (butterfly pasta)
- salt
- olive oil
- 1 leaf sage, fresh or
- 0.25 teaspoon ¼ sage, dried
- 120 g oronzola
- 25 g butter
- liter ⅛ sweet cream
- Pepper, whiter from the mill
- 30 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Cook the farfalle (butterfly noodles) in plenty of boiling salted water with a few drops of olive oil and the sage until they are al dente.
- Meanwhile, dice the Gorgonzola. Melt the butter in a large pan, add the gorgonzola cubes and slowly melt over low heat. Gradually pour in the cream; always stir. Season with white pepper from the mill.
- Let the sauce thicken for about 5 minutes until it becomes a creamy cream. Stir in a few tablespoons of pasta water - depending on the desired consistency - and mix in 1 tablespoon of grated Parmesan.
- Drain the pasta, drain well and add to the pan with the Gorgonzola sauce. Mix vigorously, remove sage leaf if necessary. Either put everything in a bowl or on a serving plate, serve immediately and serve with the rest of the parmesan.
- A sparkling rosé goes well with it.
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