For the spaghetti with gorgonzola sauce, cook the spaghetti in enough salted water until al dente.
Stir the Gorgonzola, sage and peppercorns with the whipped cream on low heat until creamy, season with brandy.
Strain the spaghetti and toss in butter.
Mix the gorgonzola sauce with the butter spaghetti, season with salt and serve sprinkled with enough ground cayenne pepper.
Preparation Tip:
The spaghetti with gorgonzola sauce does not necessarily need to be made with additional butter, because the gorgonzola makes it very rich anyway.
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