Ingredients: Farfalle pasta 400 g, mascarpone 100 g, Gorgonzola 50 g, Cream 200 g, walnuts 50 g
Butter 50 g, Parmesan cheese 50 g, Salt and pepper, Nutmeg 1 pinch
How to make it: Boil salted water in a big bowl and cook the farfalle pasta. In the meanwhile put the mascarpone in a cup, add minced walnuts keeping some to garnish the plates, salt, pepper and nutmeg and mix with a wooden spoon.
Melt the butter in a non stick pan big enough to contain the pasta, add cream, gorgonzola cut in pieces, parmesan and some salt, let it melt with low flame
Drain the pasta al dente, put it into the pan and mix it with the sauce, adding mascarpone at the end and mixing again. Serve it in warm plates, garnishing it with the left walnuts.
Advice: don’t drain too much the pasta, cooking water can be used to not make it get too dry in the pan. If the cream is too thick, you can mix it with some milk or with cooking water.