Pasta alla gorgonzola (penne with gorgonzola and ricotta)

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Method

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1. Put the pasta on to cook in plenty of salted water.
2. Add a few drops of olive oil to a heavy-based saucepan and melt the crumbled gorgonzola over very low heat.
3. When it's runny, stir in the ricotta and keep heating until it forms a sauce; if too thick, thin it with a little milk.
4. Grate in plenty of nutmeg and add the herbs and lemon zest.
5. Put the drained pasta in a bowl, pour over the sauce, mix and serve at once.

Source: Wikibooks Cookbook – Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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