Saturday, March 14, 2015

Fettuccine Gorgonzola

Fettuccine Gorgonzola 
serves 4
                                                                                 Prep time: 10 minutes
                                                                                 Pasta cook time:  10 minutes
                                                                                 Sauce cook time: 15 minutes
                                                                                 Total time: 35 minutes


1 pound Fettuccine Noodles
Alfredo Sauce:
1 pint heavy cream
1/2 cup unsalted butter, softened
1 to 1 ½ cups freshly grated Parmigiano-Reggiano or Romano Cheese
1/4 teaspoon of freshly grated nutmeg
3 tablespoons of chopped fresh Italian flat-leafed parsley, for garnish

4 ounces crumbled Gorgonzola cheese


cook the pasta:

Cook the pasta according to package directions to al dente.

Alfredo Sauce:

1.  Meanwhile, in a medium sauté pan heat heavy cream over medium to medium-low heat, do not allow the cream to boil or it will break.  Add the butter and whisk gently to melt the butter and combine it with the cream.

2.  Add the peas (if used) and stir to distribute.

3.  Sprinkle in the sprinkle in the Parmesan cheese and stir to incorporate, if the sauce doesn't begin to thicken add a little more cheese. Season the sauce with freshly grated nutmeg to taste.

bring it all together:

1.  When the pasta reaches the al dente stage, reserve 1 cup of pasta cooking water and thoroughly drain the pasta and add it to the sauté pan containing the Alfredo sauce.  Reduce the heat to low and  gently toss the noodles to coat with the sauce.  

2.  Add the Gorgonzola and gentle stir/toss it into the tossed pasta, add some of the reserved pasta cooking water (a tablespoon at a time) if the sauce is too "tight" (thick) for your tastes to "loosen” it up (make it more liquid).  Be careful not to overdo the loosening as this sauce is supposed to be rich and creamy.  

3.  Finally turn the heat off and add the sliced/torn Prosciutto (if used) and gently toss to distribute, you are not trying to cook the Prosciutto.  


Transfer the coated pasta to a warm serving bowl and top with more grated cheese and garnish with the chopped parsley. Serve immediately.

*note: 1/4 cup of roasted red peppers, 1/3 pound of Prosciutto di Parma sliced into thin strips, or 1/4 cup of petite green peas (or a combination) can be tossed with the sauced pasta to create an interesting variation on the  theme. 

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