Gorgonzola and Ricotta
|Dried pasta||1 Pound (500 Gram)|
|Gorgonzola||4 Tablespoon, crumbled|
|Ricotta||4 Ounce, crumbled (125 Gram)|
|Butter||2 Ounce (60 Gram)|
|Gorgonzola||1 Tablespoon, crumbled|
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return pasta with gorgonzola, ricotta and butter to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately, sprinkled with an additional 2 tbsp gorgonzola.