Summary

Ingredients

• 500 g taliatelle
• 200 g Goronzola
• 1 salsiccia, approx. 0 cm long
• 2 handfuls rocket
• 400 g cream
• 1 dash lemon juice
• 1 tablespoon oil
• 1 teaspoon stock powder
• pepper
• 0.5 ½ spring onion (s)

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Instructions

1. Cut the spring onion into thin rings. Remove the rind from the Gorgonzola and dice. Cut the salsiccia into thin slices and then quarter. Roughly chop the rocket.
2. Cook the tagliatelle in salted water according to the instructions on the package until al dente.
3. Heat the oil in a pan and fry the salsiccia. When the pieces are browned, add the spring onions and continue frying. Pour in the cream, stirring constantly, and stir. Now let the Gorgonzola melt in the mass. Add a dash of lemon juice and bring to the boil again. Season to taste with broth powder and pepper and continue to simmer gently.
4. When the pasta is done, pour the sauce over it, sprinkle generously with the rocket and serve immediately.