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
Farfalle with Gorgonzola Sauce
Farfalle with Gorgonzola Sauce

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. A sparkling rosé goes well with it.

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