Tonnarelli al Gorgonzola e Mascarpone

Egg-spaghetti with Gorgonzola and Mascarpone Sauce


Preparation info

  • Serves


    as a first course
    • Difficulty


    • Ready in

      25 min

Appears in

Pasta-lover's Cookbook

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

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.