Fettuccine with Gorgonzola

Fettuccine al Gorgonzola

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

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.

Total time: 20 minutes


  • 4 ounces Gorgonzola dolce
  • ½ cup milk
  • 2 tablespoons butter
  • Salt
  • cup heavy cream
  • Egg Pasta of Emilia Romagna, cut into fettuccine, or 9 ounces dried egg fettuccine
  • cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
  2. Put the Gorgonzola, milk, and butter in a 12-inch skillet and place over low heat. Season with salt. Break up the cheese with a wooden spoon and cook until it is melted completely, 3 to 4 minutes. Add the cream and raise the heat to medium-high. Cook, stirring often, until the cream is reduced by a third, 2 to 3 minutes. Remove from the heat.
  3. Add about 2 tablespoons salt to the boiling water, put in the fettuccine, and stir until all the strands are submerged. Cook until al dente. Drain the pasta well and put it in the pan with the sauce. Place over low heat, add the Parmigiano, and toss well for about 30 seconds. Serve at once.