Remove the peel from the onion and garlic, chop very finely and fry briefly in oil. Sprinkle with flour and extinguish with whipped cream and white wine.
Stir 2/3 of the Gorgonzola in pieces with the pine nuts into the sauce and let it stand for 10 minutes.
Cook the spaghetti ‘al dente’, mix with the sauce and the spice mixture. Sprinkle the remaining Gorgonzola very finely crumbled.
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