INGREDIENTS:
1/4 lb. Gorgonzola cheese
1/4 lb. Mascarpone (Italian cream cheese)
1/2 c. cream
Salt and pepper to taste
DIRECTIONS:
Place cheeses and cream in a saucepan over low heat. Blend and heat through. If too thick, add milk. Cook pasta al dente. Serve with sauce and lots of Romano cheese.
February 1st, 2007 by sanjeev
Filed under: Pasta Recipes Sauce |
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