Penne with Gorgonzola and Parmesan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne SOC
- 1 cup water (espresso cup with pasta cooking water)
- 2 tablespoon olive oil
- 1 clove garlic
- 1 small onion (s), finely chopped
- salt and pepper
- Salt for the cooking water, approx. 10 g / l water
- 100 g Goronzola, finely chopped
- 200 ml whipped cream
- basil
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the pasta in enough salted water. With a cooking time of 11 minutes, cook the pasta for only 8 minutes, then drain and nappate with a little olive oil. Before draining, keep an espresso cup with pasta water.
- Put 2 tablespoons of olive oil and the onions in a cold pan. The onions will burn in a hot pan. The pan warms up and the onions get color. Now pour in the cream and let the Gorgonzola melt in it.
- When the gorgonzola has melted, add the pasta and pasta water and squeeze the garlic over it. Allow to reduce for approx. 40 seconds and swirl. Season to taste with a little pepper.
- Arrange on a plate. Sprinkle with parmesan and decorate with basil if necessary.
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