16 oz. rigatoni pasta
8 oz. BelGioioso CreamyGorg® cheese
1/4 cup hot pasta water
1 Tbsp. BelGioioso Mascarpone cheese
3 oz. prosciutto
Boil pasta in salted water until al dente. While pasta is boiling, cut BelGioioso CreamyGorg® into small cubes and place into a large sauce pan. Add 1/4 cup of the boiling pasta water to the cheese and stir over low heat to melt and create a sauce. Fresh cream may be added if a creamier sauce is desired.
Sauté chopped prosciutto until crisp; set aside. Drain pasta and toss with the gorgonzola sauce, BelGioioso Mascarpone and prosciutto. Serve immediately garnished with toasted breadcrumbs, if desired.