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Spaghetti with Gorgonzola and mushroom sauce

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Ingredients for 4 servings:

  • 400 g pasta (spaghetti)
  • 300 g mushrooms, fresh
  • 1 tbsp clarified butter
  • 200g Gorgonzola
  • 100 g cream cheese
  • 150 ml cream
  • 150 ml milk
  • 1 tbsp basil, cut into strips
  • Pepper, freshly ground black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in plenty of salted water until al dente. Meanwhile, clean and slice the mushrooms. Heat the clarified butter in a pan and fry the mushrooms until golden brown. Roughly dice the Gorgonzola and melt in a saucepan over low heat along with the cream, milk, and cream cheese. Season with pepper. Drain the spaghetti, transfer it to a bowl while still wet, and immediately toss with the sauce. Scatter the mushrooms over the spaghetti and sprinkle with the basil. Place the pepper mill on the table so everyone can add more pepper to taste. Delicious with fresh baguette.

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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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