Penne with Gorgonzola and Parmesan

Ingredients for 2 servings:

• 250 g Penne SOC
• 1 cup water (espresso cup with pasta cooking water)
• 2 tbsp olive oil
• 1 clove(s) garlic
• 1 small onion(s), finely chopped
• salt and pepper
• n. B. Salt for the cooking water, approx. 10 g/l water
• 100 g Gorgonzola, finely chopped
• 200 ml whipped cream
• e.g. basil
• e.g. Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cook the pasta in plenty of salted water. If the cooking time is 11 minutes, cook the pasta for only 8 minutes, then drain and drizzle with a little olive oil. Before draining, reserve an espresso cup of pasta water. Add 2 tablespoons of olive oil and the onions to a cold pan. A hot pan will burn the onions. The pan will heat up and the onions will brown. Now add the cream and melt the Gorgonzola. Once the Gorgonzola has melted, add the pasta and pasta water and squash the garlic over it. Let it reduce for about 40 seconds and toss to coat. Season with pepper to taste. Serve on a plate. Sprinkle with Parmesan cheese and garnish with basil, if desired.