Egg pasta with gorgonzola and leek sauce

There are dishes that with their ability to combine taste and smell make a unique and uncommon impression on everyone who tries them. Today’s recipe makes just such an impression: with some fresh homemade egg pasta – mouth-watering tagliolini - we then added a delicious sauce made with blue cheese and leeks, ultimately attaining a dish that, thanks to its creaminess and flavour, simply must be served hot. Have you ever prepared a dish quite so irresistible, maybe for one of those special lunches in the company of some of your foodie friends? If you follow the step-by-step advice of our chef you won’t have any trouble making this pasta recipe: let us know how much it was appreciated!

Fry the leek with some olive oil and a little water until softened. Add the blue cheese to the a pan over a low flame so that it melts slowly. Add the cream to the pan until the gorgonzola and cream are integrated. Add a good grinding of black pepper and a little salt. Cook the pasta in boiling water, drain and mix with the sauce.