Rigatoni Al Gorgonzola Romana
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| ½ | pound |
gorgonzola cheese
crumbled |
*
|
| ½ | teaspoon |
nutmeg
ground |
|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 1 | x |
rigatoni pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 226.8 | g |
gorgonzola cheese
crumbled |
*
|
| 2.5 | ml |
nutmeg
ground |
|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
Parmesan cheese
grated |
|
| 1 | x |
rigatoni pasta
|
*
|
Directions
Heat cream to simmering, do not boil.
Add gorgonzola cheese, salt, pepper and nutmeg; crush gorgonzola against the pot's sides with the back of a wooden spoon until it's thoroughly mixed.
Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce.
Mix in about half the parmesan cheese, serve the rest at table.
