Bigoli al gorgonzola
Instructions
Boil bigoli in plenty of lightly salted water.
Meanwhile melt the gorgonzola and cream in a small saucepan, over low heat and flame arrestor net mesh.
When bigoli will be cooked, drain and put them in a soup-tureen stirring over the gorgonzola sauce and a few tablespoons of oil.
Turns fine to mix the sauce to the pasta and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta bigoli
- 200 g of sweet gorgonzola cheese
- Cream
- A few tablespoons of olive oil extra virgin
- Salt