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Ingredients
- 1 1/2 c. dry vermouth
- 1 1/4 c. whipping cream freshly grnd pepper to taste
- 1 pch nutmeg
- 1 lb linguine
- 3/4 lb Italian gorgonzola
- 1 1/2 Tbsp. parmigiano cheese
Directions
- Boil vermouth till reduced by half. Add in cream, bring to boil and lower heat. Add in pepper and nutmeg. Simmer for 15 min till reduced further.
- Add in gorgonzola simmering till chunks blend with cream. Prepare linguine as per package directions, drain, fold in the sauce and top with parmigiano cheese.
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