Wolfram87 wrote:
BenderRodriguez wrote:
My wife makes a ridiculously delicious pasta sauce with cream, mascarpone, gorgonzola, garlic and basil. She usually serves it with guanciale or pancetta and sometimes wild mushrooms.
That sounds delicious. Any chance for a recipe?
Haven't seen this, the notification system on this site is very fickle.
She never uses fixed quantities so I can give you the principle.
Heat the cream gently until hot but not boiling - add a couple of garlic cloves (peeled but whole), fresh chopped basil, salt and pepper and let it sit covered for 30 min, then remove garlic.
Keeping it warm, add mascarpone and gorgonzola stirring until incorporated and creamy (you can play with the ratio depending on your taste, the result should be both sweet and sharp). Remove from heat. (If you make too much it keeps well in the fridge and makes a good baked potato or steak sauce too)
Crisp the guanciale/pancetta in a pan, add the al dente pasta and coat well (use a bit of the water it boiled in if necessary). Pour sauce over, stir well and serve

(Makes quite an impression served in a proper pasta plate and topped with a few crumbles of gorgonzola and parsley leaves. Wild mushrooms with a few shavings of parmesan work great too)
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