Penne with Gorgonzola & Cream

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Penne		80g
Double cream		80ml
Gorgonzola (dolce type)		40g
Palmigiano reggiano		2 tbsp
Butter		1 tsp
Pepper		as required
Walnuts and almonds		as required
Extra virgin olive oil (optional)		as you like
Parsley		as required

Method

Cook

10min

Start boiling the pasta. As the sauce contains a lot of salt, add less salt when boiling.

Pour the double cream into a frying pan on medium heat and add the gorgonzola cheese. Turn the heat down to low and let the cheese melt.

Turn the heat off and add 2 tbsp parmigiano reggiano and the butter and allow to melt.

When the pasta is cooked, add it to the frying pan, season with lots of black pepper and stir well.

The cream will solidify quickly so scoop in 2 to 3 tbsp pasta water and mix well. Transfer to a serving dish.

Crush the walnuts and almonds and sprinkle over the dish with the finely chopped parsley and some extra virgin olive oil if you like.

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