The rich, creamy gorgonzola in this pasta dish is balanced out by the flavours of fragrant lemon and parsley.
Reduce the stock with ½ clove of garlic by about two thirds or until sticky.
Add the cream, then bring to the boil to thicken. Add 2 drops of lemon juice and the mushrooms. Bring to the boil and remove from the heat. Stir in the gorgonzola.
Cook the pasta in boiling salted water with olive oil. Strain the pasta then add it to the sauce and sprinkle with parsley.
Whizz the bread in a food processor to give breadcrumbs. Fry these with olive oil and the remaining garlic until golden. Use these to cover the pasta.
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