Summary

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

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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.