Rigatoni Gorgonzola

While the pasta water is waiting to finally make, you can cut the ham into small strips.

Heat a large frying pan with a little oil and fry the ham on a low flame for about 2 minutes.

Then increase the flame a little bit and add the whipped cream.

While the whipped cream should now start to bubble slightly, chop the cheese halfway so that it dissolves quickly in the simmering whipped cream. Add cheese to the whipped cream and gently billow, stirring frequently.

Once the cheese has melted, season with salt, pepper and a little oregano. Depending on the type of ham, omit salt as well.

Do not use the little bit of dark cheese edge.

In the meantime, don’t forget to taste the pasta.

The pasta is ready when it is still quite al dente. Drain the noodles in a sieve and, above all, drain them well before stirring them into the cheese cream sauce.

Turn up the heat a little higher so that it simmers thoroughly and mix the pasta with the sauce, stirring throughout. (Approx. 2 min.).

That’s it.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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