Ingredients:
1/8 cup of olive oil
2 garlic cloves, crushed
About 4-6 oz Gorgonzola Cremificato, rind removed
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dried red chilli flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
I large egg, beaten
3 slices cooked bacon, broken into smallish pieces
1/2 cup grated parmesan
1/8 cup chopped parsley, or more if you like it
A bit of chopped sage
Instructions:
Start the pasta cooking and heat up the oil (low-medium heat) in a big frying pan. When there's about 9 minutes to go, throw the garlic into the oil and lightly saute for two minutes, tops. Add the cheese, cream, milk, salt, pepper and chilli flakes. Simmer until it thickens a bit (about 5 - 7 minutes), stirring constantly. Drain the pasta (but keep a bit of the water if you think the sauce is too thick), add it to the mix and toss well. Remove pan from heat, add the egg and toss well. If you think the sauce looks too thick, you can add a bit of pasta water at this stage. Add bacon, herbs, half the parmesan and toss well. Sprinkle remainder of parmesan over it and serve.
Yield: 2 heart attack-inducing main portions or 4 pasta side dishes.
We suggest a romaine salad with a sharp dressing to balance out the richness of the pasta. Wine is a must with this dish and we served it all up with a capable cabernet sauvignon.
errata.typepad.com/redacted_recipes/2005
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