|CLASSIC pasta||bucatini with gorgonzola and ricotta|
is another simple presentation for all of us gorgonzola lovers. The celery
adds the little extra zing.
for the sauce:
for the pasta:
Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the bucatini. Cook until al dente. Then drain well.
After the pasta is started, or slightly before: chop the gorgonzola into small cubes, or crumble it well if it is older. Put the butter into a sauté pan over medium heat. Add the celery. Cook for three minutes. Add the cream, the ricotta, and the gorgonzola. Bring the heat up, then lower it to a simmer and cook until the cream reduces a little, about a minute or two at the most.
Add the pasta to the heated sauce. A few grinds of fresh pepper (it should need no additional salt) and serve.