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Categories:Viewed: 61 - Published at: 7 years ago
Ingredients
- 8 ounces gorgonzola, crumbled
- 1 tablespoon butter
- 14 cup heavy cream
- 12 cup milk
- salt
- white pepper
- nutmeg
- 2 -3 fresh sage leaves, chopped (optional)
- 1 lb pasta
Method
- Melt the butter in a large saucepan over low heat.
- Add the gorgonzola, cream, milk, a dash of nutmeg and sage.
- Stir continuously with a wood spoon until smooth and velvety in consistency.
- Meanwhile cook pasta until al dente and drain.
- Toss sauce with hot pasta and season to taste.