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Cheese sauce for pasta

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Ingredients for 4 servings:

  • 3 tbsp butter
  • 100 g mascarpone
  • 250 ml whipped cream
  • 100 g Parmesan, grated
  • 2 egg yolks
  • 1 tbsp double cream
  • 100g Gorgonzola
  • salt and pepper

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Melt the butter in a saucepan. Stir in the mascarpone and heavy cream and let it reduce slightly. Crumble the Gorgonzola, add it, and let it melt into the sauce. Now add the Parmesan cheese and whisk the sauce over low heat until creamy. Remove from the heat. Whisk the egg yolks with the double cream and stir into the sauce. Season to taste with freshly ground pepper and salt.

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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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