Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Arrange on a plate. Sprinkle with parmesan and decorate with basil if necessary.