The signature sauce of Cantina Pierino in Buenos Aires, this creamy sauce is fragrant and makes for a rich and decadent pasta shot through with peppery arugula. Try it with their pillowy ham and cheese ravioli.
- 2 cups heavy cream
- 3–4 oz. gorgonzola, crumbled
- 6 Tbsp. freshly grated Parmigiano-Reggiano
- Salt and freshly ground white pepper
- 1 3⁄4 cups tightly packed arugula leaves, sliced in thin ribbons