Fettuccine with Gorgonzola Cheese

Fettuccine al Gorgonzola

Preparation info
    • Difficulty


Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is the classic gorgonzola sauce found in northern Italy. The type of gorgonzola required is the creamy almost runny kind as opposed to the drier sharper variety. For an interesting variation you can try it with a couple of tablespoons of toasted pine nuts tossed in with the pasta at the end.


  • fettuccine made with 3 eggs and 2 ¼ cups flour
  • 4


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the gorgonzola, milk, butter and a pinch of salt in a 12-inch skillet over low heat