Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 ml cream
- 100 g Goronzola, without mascapone
- 50 g parmesan cheese
- 50 g cheese (rated Gouda cheese)
- 50 g cheese (Cambozola)
- 0.5 ½ bunch parsley
- salt
- 400 g pasta (lare riatoni)
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente and let it cool down.
- Then pour the cream into a well-coated, high pan over a low flame and add the crushed cheese. Parmesan and Gouda should be cut, the two soft cheeses can be mashed in the pan with a wooden spoon. Boil the cream and the cheese has melted, add the pasta. After about 5 minutes add the finely chopped fresh parsley and stir. Finished! And damn tasty!
- As a variant, you can also omit the Gouda, prepare the sauce with 3 types of cheese, put everything in a baking dish and sprinkle the Gouda over it. In the oven, baked until the Gouda is light brown, great!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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