Ingredients:

400g Spaghetti

100g Gorgonzola PDO

2tbsp Butter

150ml Milk

2tbsp Double Cream

2tbsp Sardinian Pecorino (grated)

Salt and Pepper to taste

Method:

Cook the spaghetti in boiling water until al dente.

Whilst the spaghetti is cooking, put the milk and butter into a pan and slowly heat until the butter has melted. Once the butter has melted, add the Gorgonzola

Add the cream and half of the Pecorino.

Simmer for 2-3 minutes and then add 75ml of water from the spaghetti pan.

Drain the rest of the water from the spaghetti and add to the cheesy sauce.

Toss the spaghetti to make sure it is evenly coated and then sprinkle with the other half of the Pecorino to serve