Cut pork cutlet into large pieces. Season with salt and pepper. Heat 2/3 of the oil in a frying pan and brown the meat in it, turning. Extinguish with clear soup and white wine, then steam with the lid closed for another 10-12 min.
In the meantime, clean the carrots and zucchini, remove the skin from the carrot. Cut both lengthwise into wide strips.
Cook the spaghetti in boiling salted water with the remaining oil for 10 minutes. 3 minutes before the end of the cooking time, add the vegetable strips and cook.
Cut the cheese into small pieces. Pluck marjoram leaves from stems and chop finely. Remove the meat from the frying pan. Stir cheese, chopped marjoram and whipping cream into the roast stock. Allow sauce to bubble up, stir in sauce thickener, and bubble up again. Season to taste with salt and freshly ground pepper. Meat again in the sauce form and briefly pull.
In the meantime, drain the spaghetti with the vegetables, drain and toss in the heated fat. Serve with the Gorgonzola sauce and the meat, garnish with marjoram if desired.
Text a little bit changed
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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