Summary

Ingredients

• 200 g Goronzola
• 200 ml cream
• 200 ml milk
• 100 ml white wine
• 2 cloves garlic
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ broth
• possibly sauce thickener, light
• 400 g pasta (taliatelle)
• salt

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Instructions

1. Cook the tagliatelle in salted water until al dente. Cut the gorgonzola into pieces and melt in the butter. Add the cream, milk and white wine and simmer a little. Squeeze in the garlic and add sugar, broth and pepper to taste. If you like it a bit thicker, you can tie something with a light sauce thickener.