Fettuccine with Gorgonzola

Name: Fettuccine with Gorgonzola (Fettuccine al Gorgonzola)
Total time: 20 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Salt; ⅓ cup heavy cream; Egg Pasta of Emilia Romagna, cut into fettuccine, or 9 ounces dried egg fettuccine; ⅓ cup freshly grated Parmigiano-Reggiano; 2 tablespoons butter; ½ cup milk; 4 ounces Gorgonzola dolce

Fettuccine al Gorgonzola

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This is the classic Gorgonzola sauce found in northern Italy. It is also often paired with potato gnocchi. The type of Gorgonzola required is the creamy, almost runny, cheese called dolce, not the drier sharper variety.

Ingredients

4 ounces Gorgonzola dolce
½ cup milk
2 tablespoons<

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

Method

Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
Put the Gorgonzola, milk, and butter in a 12-inch skillet and place over low