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Tonnarelli al Gorgonzola e Mascarpone
Egg-spaghetti with Gorgonzola and Mascarpone Sauce
- Serves
4
as a first course - Difficulty
Easy
- Ready in
25 min
Published 1994
A rich sauce from Lombardy that combines two of the region’s greatest cheeses, Gorgonzola and mascarpone. The richness of the sauce is lightened by the delicacy of fresh egg-spaghetti, a fresh pasta shape similar to tonnarelli. Tagliatelle are also suitable with this sauce.
Buy genuine Gorgonzola and not dolcelatte, which is too mild for this sauce.
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I love all of Anna's recipes for their honest simplicity that always delivers great tasting food. This pasta dish was so simple and quick to make and the vermouth adds a freshness to the rich Gorgonzola a great quick supper dish that I will be making again.