4 servings
8 oz. Penne Pasta
5.6 oz. Castelli creamy
Gorgonzola cheese
1 Tbsp. butter
1/2 cup cream
1 cup Castelli fresh grated
Parmigiano Reggiano cheese
1/4 cup ground nutmeg
salt to taste
In a sauté pan melt the butter together with the Gorgonzola cheese cut into small pieces. Add the cream and cook over a medium heat for 3-4 minutes, adding the nutmeg. In the meantime, cook the penne “al dente” in lots of salted water. Drain, transfer the cooked pasta to the sauté pan and sprinkle with the Parmigiano Reggiano cheese. Toss briefly to blend and serve immediately on a hot plate.
