Ingredients for 4 people
300 g (10 4/7 oz) of spaghetti alla chitarra, 200 g (7 oz) of mild Gorgonzola, 1 tbs of cream, 1 bunch of thyme, 2 tbs of extra virgin olive oil, salt and pepper as you like.
In a saucepan with plenty salted water cook the spaghetti. In the meantime melt Gorgonzola with the cream in a saucepan over very low heat. When the cream is ready, add a bunch of thyme and keep on cooking for other 10 minutes. Drain the spaghetti and add the sauce with Gorgonzola and thyme. Mix all the ingredients, take out the bunch of thyme and serve very hot with some fresh thyme leaves.
TIME OF PREPARATION: 5 minutes
COOKING TIME: 20 minutes
PAIRED WINE: Nebbiolo D’Alba