Gorgonzola with hidden veggies and Spaghetti alla Chitarra

The spaghetti alla Chitarra are made from durum wheat semolina, they are bronze drawn and are square. They are rough on the outside and are great with all kinds of sauces. They will stick to the pasta beautifully. My friend had bought the package and tried a tiny bit of the pasta and did not like it. 80% of the spaghetti package went to me.

I wanted to serve some of them with a cheese sauce. Gorgonzola was the right kind of cheese for them. But only cheese and pasta, no way. I wanted something to balance the sauce. 

Lets chop some green vegetables. The great thing about that sauce is that the cheese cream covers the green bits nearly completely. For all Chefs who know people which do not like green stuff. Now is the time to push the veggies. Just chop them very small.

Ingredients for 2:

200 g Spaghetti alla Chitarra

2 spring onions, 1 small courgette, 2 thin stalks of celery, 1/2 bunch parsley

1 tbsp butter, 175 g Gorgonzola

60 ml Noilly Prat, 120 ml double cream

Salt, pepper

Chop the veggies into small pieces. Start with a large pan and melt the butter. Add the veggies and in a second large pot start the spaghetti. They will need about 12 min. That is the time you will need for the sauce.

When the veggies had a couple of minutes, add the Noilly Prat and cook that down. Then add the double cream and cut the cheese in slices and melt it on medium heat in the sauce.

The pasta water will be a bit starchy now. Take 3 tbsp of it for the sauce.

Chop the parsley, add a bit more pasta water to the sauce and stir in the spaghetti.