Spaghetti Con VongoleSpaghetti with Gorgonzola Sauce Spaghetti with Meat Sauce

Spaghetti with Gorgonzola Sauce

250 g / 8 oz
100 g / 3.5 oz
200 ml / 6 fl. oz
150 g / 5 oz
2 tsp

3 tsp
whipping cream
gorgonzola cheese
lemon juice
Freshly ground pepper
starch flour

Serves 3 - 664 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
Cook the spaghetti until al dente according to the instructions on the packet. Bring the milk and the cream to the boil in a saucepan. Dice the soft gorgonzola cheese , add to the milk/cream mixture and allow to melt, stirring constantly. Season with freshly ground pepper and lemon juice. There is no need to add salt as the gorgonzola is salty enough. Dissolve the cornflour in a few drops of cold water and then stir into the mixture to thicken the sauce. Top the spaghetti with the sauce and serve immediately.

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