- 50 g (2 oz) butter
- 100 ml (3½ f
- Warm the butter and single cream together in a pan, add the Gorgonzola and mozzarella and gently melt over a low heat.
- While making the sauce, cook the pasta until tender. Drain and add to the finished sauce with the rocket. Season with a twist of pepper and divide the pasta into bowls. Arrange the Parma ham on top.
- Drizzle with the walnut oil just before