Serves: 4
Total Calories: 773
1 In a medium saucepan, melt the butter and add the gorgonzola. Stir over low heat until the cheese is melted. Stir in the cream. Bring the sauce to a simmer and cook 5 minutes or until the sauce is slightly thickened.
2 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
3 In a large warm serving bowl, toss the pasta with the sauce. Add the Parmigiano and toss again. Add a little of the cooking water, if needed, to thin the pasta. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Gorgonzola Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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