Sauces

Melt ingredients together and pour over pasta.

Sauces

Chop parsley and mash garlic to a paste with salt. In a
bowl stir together parsley, garlic paste, and remaining
mayonnaise ingredients and season with salt if necessary.
Mayonnaise may be made 1 week ahead and chilled, covered.

Sauces

Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream, bring to a boil and lower heat to a simmer. Season with pepper and nutmeg and simmer for 15 mins until reduced by 1/3. Remove sauce from heat, stir in half the Gorgonzola and all of the parmesan and pour over pasta. Cook gently, stirring constantly for 5-8 mins until cream has thickened and the pasta has absorbed some of the sauce. Sprinkle with remaining half of Gorgonzola when serving.

Sauces

Brown lemon peel in 60 gr butter for 1 min. Add wine and reduce. Add cream and cayenne pepper and continue cooking. Add cooked pasta and continue cooking until thickened. Add lemon juice, parmesan and remaining butter and whip into sauce/pasta mixture.