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Bavette with Gorgonzola sauce

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Ingredients for 4 servings:

  • 500 g pasta (bavette or other thin ribbon pasta)
  • 200 g cheese (Gorgonzola), mild
  • 50 g butter
  • 250 ml cream
  • 3 tbsp Parmesan, grated
  • Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the bavette according to the instructions. Meanwhile, melt the butter in a saucepan, add the Gorgonzola and let it melt, then slowly add the cream. Simmer for 10 minutes until the sauce becomes creamy. Season with white pepper and salt, if desired. Toss the drained pasta in the sauce and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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