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Spaghetti with Gorgonzola

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 cup of cream
  • ½ eggplant(s)
  • ½ zucchini
  • 2 large tomatoes
  • 100g Gorgonzola
  • 1 cup sour cream
  • salt and pepper
  • nutmeg
  • olive oil

Instructions

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

Cook the spaghetti in salted water until al dente. Meanwhile, dice the vegetables. Heat a little olive oil in a high-fat pan and lightly fry the vegetables. Deglaze with the cream and stir in the sour cream. Simmer until the sauce becomes slightly creamy. Gradually add the cheese to the sauce, as it has a very intense flavor. Melt it, tasting it frequently until you have the right amount. Season the sauce with salt, pepper, and nutmeg. Add the drained spaghetti to the prepared sauce, toss to coat, transfer to warmed plates, 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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