Here’s a simple recipe for delicious noodles in cream pear gorgonzola sauce with pumpkin seeds.
The following ingredients and quantities refer to 2 large portions or 4 small portions. Probably a “normal person” would make 4 portions out of them.
1 pack of spaghetti
3 medium onions
1 clove garlic
1 handful natural, peeled pumpkin seeds
250 gr. gorgonzola
250 gr. grated Parmesan cheese, matured for 1 year
150 gr. butter
350 ml cooking cream
1 cup of sweet white wine, preferably Riesling
For the sauce, heat the butter in a saucepan and brown the pumpkin seeds.
Finely dice the pears, onions and garlic and add to the pot. Close the pan with the lid and fry for 5-10 minutes over high heat until soft. Stir from time to time so that nothing burns.
When the pears are soft, add the white wine and simmer for 3 minutes. Then press the pears lightly with a rammer to spread the fruit juice and sweetness. Immediately after crushing, add the cream.
Cook the pasta parallel in salted water in a suitable separate pot.
Now add the Parmesan in small amounts and stir well to prevent the Parmesan from clumping. Make sure that the mixture does not get too cold, but do not boil it either.
When a nice sauce has formed, add the gorgonzola piece by piece and also make sure that no lumps form.
Separate the pasta from the water in a sieve, pour into deep plates and garnish with the sauce.
Enjoy your meal.
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