in Italy

Spaghetti with Tre Formaggi sauce

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Ingredients for 3 servings:

  • 400 g pasta (spaghetti)
  • 150 g mascarpone
  • 200g Gorgonzola
  • 60 g Parmesan, freshly grated
  • salt and pepper
  • 100 g parsley, flat-leaf

Instructions

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

Cook the spaghetti al dente. Do not rinse. Drizzle with olive oil. Melt the mascarpone in a well-coated pan over medium heat. Crumble the Gorgonzola and add it. Season with pepper. Stir the grated Parmesan into the sauce at the end and serve immediately. Sprinkle with parsley.

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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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