1/2 cup (125 ml) chicken broth

3/4 cup (180 ml) 35% cooking cream

3/4 cup (180 ml) ricotta cheese

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

100 g Gorgonzola cheese, rind removed, cut into pieces

1 teaspoon (5 ml) freshly ground pepper

2 tablespoons (30 ml) fresh parsley, chopped

300 g linguine

Italian parsley, chopped

In a saucepan, bring the broth and cream to a boil. Reduce by half. Reduce the heat. Add the cheese and pepper. Stir until melted. Adjust the seasoning. In a large pot, cook the pasta in salted boiling water until al dente.

Drain and add to the sauce. Stir to blend. Sprinkle with the parsley.

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