Try this delicious pasta dish:
Heat frying pan with about 3 tbsp. olive oil and lightly sauté finely chopped or better crushed garlic. Cut gorgonzola into smaller pieces and add to frying pan. Heat gently until it is melted. Add a dash of sherry and the rosemary. Then it’s time to put the tagliatelle in a saucepan with water (don’t forget the salt and a drop of oil). Now add the turmeric to the frying pan and season the whole thing with a little salt (Gorgonzola is quite savory) and pepper. Remove the rosemary sprig and add the whipped cream. Pour the tagliatelle into a sieve (check if they are al dente) and rinse with cold water.
Pour the sauce and pasta into a saucepan and stir well. Continue to cook for 2 minutes at a low temperature, stirring – done.
Serve with a cold Beck’s or a dry red wine.
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