Recipe: Paglia e Fieno (Straw and Hay in Gorgonzola Cheese Sauce)

PAGLIA E FIENO
(STRAW AND HAY IN GORGONZOLA CHEESE SAUCE)

2 tablespoons unsalted butter
1 1/2 teaspoons chopped sage
6 ounces Gorgonzola cheese (1 1/2 cups)
2 tablespoons heavy cream
6 ounces ricotta cheese (1 1/2 cups)
1/4 cup grated Parmesan cheese
8 ounces egg fettuccine
8 ounces spinach fettuccine
Salt
Freshly ground black pepper

In a large skillet over medium heat, add the butter and sage. When the butter foams, after about 30 seconds, add the Gorgonzola cheese. Cook for 1 minute; stir to combine.

Add the cream, ricotta and Parmesan cheeses, and stir to blend. Reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for 4 minutes. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. If using dried pasta, cook according to package directions. If using fresh pasta, cook for about 45 seconds. (If using one of each, add the fresh pasta just before the dried pasta is done.)

Drain and transfer to a serving bowl. Add the cheese mixture and salt and pepper to taste and toss to coat. Serve immediately.

Servings: 4
Adapted from source: Cooking in Piedmont by Ted Boehm and Roberto Donna