Bigoli with Gorgonzola

Preparation:

Preparation: Boil the bigoli in plenty of lightly salted water. In the meantime, melt the cream and gorgonzola in a small saucepan, over low heat and with a flame arrester net. When the bigoli are cooked, drain them and put them in a bowl, pouring the gorgonzola sauce and a few tablespoons of oil over them. Stir well to mix the sauce with the pasta and serve.