There are really few ingredients that can combine better than mushrooms and gorgonzola cheese.
The creamy sauce you can make without even using double cream is showing how the last sentence is real.
It is usually a dish that calls for winter cooking but we think in Scotland, due to the weather we always have, we can enjoy it all year.
There is also a richer version with the extra pancetta but we'll keep it for colder night!
150 gr of gorgonzola cheese
200 gr of pasta
1 tbsp of extra virgin olive oil
20 gr of butter
Heat the olive oil and the butter in a large pan
Wash the mushrooms, cut them in little slices and start cooking them in the large pan and keep stirring
Add one teaspoon of salt
When the mushrooms are ready, add the gorgonzola cheese
In the meantime put your water to boil, salt it and start cooking the pasta
Add three spoons of the pasta water to your mushroom sauce and keep cooking it at a low heat.
When your pasta is Al dente move it to the pan with the help of a slotted spoon and keep stirring for a minute