Excellent and very fragrant pasta cheese sauce 🧀

Kitchen appliances and utensils: grater, bowl, pan with a thick bottom, stove, spatula, gravy boat.

Ingredients

Step cooking

1. First of all, take 100 grams of parmesan and rub it on a fine grater. Carefully transfer the cheese to a separate bowl and go to the stove.
   
2. In a small pan with a thick bottom, pour cream of 30 percent fat and heat until slightly soared.
   
3. We take 100 grams of Gorgonzoll cheese and pluck small pieces from it, which we immediately place in preheated cream.
   
4. Mix the contents of the pan with a spatula so that the cheese melts better. Be sure to ensure that the cream does not boil during the entire preparation of the sauce. To avoid this situation, do not drop the pan for a long time and do not keep it on high heat. Medium and even small will be quite enough.
   
5. We turn to cheese, which is made from sheep or goat milk, that is, to cheese. It is often compared to feta cheese, but these two varieties are made using completely different technologies and have different tastes. This cheese melts poorly enough, but when stirring the sauce, it will still break up into small particles.
   
6. We continue to cook our mixture until the Gorgonzolla is completely dissolved. If the sauce begins to boil actively, stir and lower the temperature.
   
7. Add the third cheese, which we previously grated parmesan. This is a very expensive and finicky variety, therefore, to preserve its taste, we pour it last. Parmesan is one of the oldest varieties, its texture is brittle, crumbles quite easily, and it takes at least two years to mature in the basement.
   
8. We continue to cook the sauce at a moderate temperature.
   
9. It's time to spice. Oregano in Latin means "decoration of the mountain", and in beauty this herb is in no way inferior to lavender, and the beneficial properties cannot be listed on the fingers of two hands. Together with it we add ground black pepper to the sauce. Focus on your taste, maybe someone is not a supporter of pungency in sauces, then these ingredients should be taken literally a pinch. It is preferable to take coarse pepper.
   
10. Stir the mixture in a saucepan, stirring occasionally. Spices should give the sauce its flavor and spice. By the way, in addition to the taste of the dish, spices affect the health and beauty of the person who eats them, so natural seasonings are always a good investment.
    
11. As soon as the sauce begins to simmer, turn off the fire, but do not remove the pan, but leave it on the stove so that there is heat under it.
    
12. Pour the sauce into a special bowl until it has cooled. This dressing is suitable for any boiled flour products - both pasta and spaghetti. When serving, you can decorate the dish on top with a small amount of grated Parmesan. The amount is determined at your discretion, but do not forget that the sauce is high in calories, and dishes such as pasta are best served at lunch, and not at late dinner.
    

Video recipe

You can find out what condition the cream should be made when heated, what slices of cheese to grind, and how the sauce should look in the end result, from this video. It shows in detail the entire process from preparation to the finished dish.

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