Penne* with Martini sauce and Gorgonzola Dolce cheese

At the end of 2012 three famous New York chefs taught journalists how to cook extraordinarily tasty dishes! We are happy to share the recipes with you.

Penne* with sauce

Penne* with Martini sauce and Gorgonzola Dolce cheese

We will need:

500 g penne, salt, 200 g sliced uncooked bacon, 300 g 33% cream, 100 ml martini, 150 g Gorgonzola Dolce cheese, basil, black pepper pepper.


Cook penne in salted water until al dente, saving some of the water after cooking. Coarsely chop the basil leaves, set aside a few nice sprigs for decoration. Cut Gorgonzola cheese into small pieces, set aside some for decoration. Cut the bacon into diagonal strips about 2 cm long.

Heat a pan, place bacon and brown. If necessary, remove excess fat. Pour in Martini, evaporate half of it. Add cream, cheese slices, and once the cheese is melted, put basil leaves. In a pan, put the penne and stir it up well. If necessary, add some water from cooking.

On the plates of penne decorate with slices of cheese and a sprig of basil. Season with freshly ground pepper.

*Penne is Italian pasta shaped like feathers with slanted corners.

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