Fettuccine with Gorgonzola

Fettuccine al Gorgonzola

Preparation info
  • Serves


    • Difficulty


Appears in
Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Pasta with gorgonzola is a classic northern Italian dish that originated in Lombardy, where gorgonzola is made. Italian gorgonzola is not as sharp as many other blue cheeses and makes a delicious, richly flavored pasta sauce without being overpowering. Make sure to use the creamy gorgonzola dolce and not the sharper aged version.


  • 4 ounces Italian gorgonzola
  • ½ cup whole milk
  • 2 tablespoons


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Put the gorgonzola, milk, and butter in a 12-inch skillet. Season with salt and place over medium heat. Cook, stirring constantly, until the cheese has melted completely. Add the cream, raise the heat to medium-high, and cook until the sauce has reduced and thicken