Spaghetti with Montagnolo Fondutta

Ingredients

Preparation

Boil the spaghetti in plenty of salted water. For the Fondutta, slice the garlic and cook with the butter over a low-medium heat until golden brown. At this point, add the wine and cook until reduced by half. Cut the cheese into dice. Add the cream to the pan with the wine, bring to the boil and add the cheese. Lower the heat and cook until the Montagnolo has melted. Drain the pasta and add it to the pan with the Fondutta. Mix thoroughly and serve.

Notes

It can be served with chopped basil or parsley on top.