Name: Fettuccine with Gorgonzola (Fettuccine al Gorgonzola)
Yield: Serves 4
Cuisine: Italian
Ingredients: 10 ounces dried egg fettuccine; ¼ cup heavy cream; 4 ounces Italian gorgonzola; ⅓ cup freshly grated Parmigiano-Reggiano; ½ cup whole milk; 2 tablespoons butter; Salt

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

4 ounces Italian gorgonzola
½ cup whole milk
2 tablespoons

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
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