in Recipes

Spaghetti in cheese cream

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 stalk(s) leek
  • 10 g butter or oil
  • 0.38 liters of milk
  • 100g Gorgonzola
  • 100 g mascarpone
  • 2 tbsp pine nuts
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook spaghetti in salted water according to the package instructions. Trim and wash the leeks, and slice into rings. Sauté in hot butter and deglaze with milk. Dice the Gorgonzola and melt it in the milk with the mascarpone. Season with salt and pepper and thicken with a sauce thickener if desired. Toast the pine nuts in a dry pan. Arrange the pasta and sauce on plates or a platter and serve sprinkled with the nuts.

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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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