Pennette with Bagoss Cheese

A dish for cheese lovers! One of Italy’s most beloved traditional recipes with aged Bagóss cheese, a Slow Food Presidium excellence from Brescia.

Short on time and want to prepare a quick lunch for unexpected guests without disfiguring? Bagóss pennette allows you to do just that.

This is a very easy rich first course that saves in all situations: if you have unexpected guests, if you are short on time and want to prepare a quick lunch, any time you feel like a good, simple pasta dish that requires very little effort.

With Bagoss pennette, you’ll be at the table in less than 20 minutes. Just the time to cook the pasta, because while it’s boiling, you can prepare the Bagoss cheese cream for the final toss — and the dish is ready.

Preparation of pennette pasta with Bagoss cheese

• First put the water to boil for the pasta and salt it.
• While you are waiting for it to boil, dice or grate the bagoss cheese. Place the cheese in a bowl along with the milk and butter. Melt over gentle heat, stirring until smooth and thick. Add a pinch of mill pepper.
• When the pasta is cooked, drain the penne al dente and add them to the casserole with the bagoss cheese and toss everything together so that the cream completely envelops all the pasta.
• Place the penne on serving plates and, to taste, top with more pepper. Garnish with 2 cilantro leaves and serve immediately while still hot.

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