Fettuccine with Gorgonzola Sauce for Cheese Mongers

When I registered for my wedding one of the items at the top of my list was The Classic Italian Cookbook by Marcella Hazan. I had seen it ranked as one of the best Italian cookbooks ever written and shortly thereafter found out that it was out of print. These two facts made me desire this cookbook above all others and thus it was placed first on my Christmas wish list and then on my amazon wedding registry. Then one fateful day in April I or rather we received an amazon wedding gift card and I wasted no time in buying The Classic Italian Cookbook yay!

This recipe for Fettuccine with Gorgonzola was the first that I made and convinced me with one bite that this book was a winner. Now I love cheese so I gravitated to this dish instantly but I was a bit concerned that the piquant flavor of Gorgonzola would overwhelm the dish and result in an unappealingly heavy dish. Luckily my fears were unfounded and this turned out to be great sauce that was creamy smooth and had just the right amount of bite from the cheese.

I made this when Brian was at work and when he returned he found me happy as a clam sitting on the couch with a big bowl of pasta. He then served himself and much to my shock and delight rated this as a thumbs up meal. So it turns out even lactose intolerant people (with the help of lactaid) endorse this meal; now that is stamp of approval!

Now go scout out the softest creamiest Gorgonzola you can find and make yourself a delicious bowl of this simply delicious pasta with Gorgonzola sauce.

Fettuccine with Gorgonzola Sauce Serves 6

from The Classic Italian Cookbook by Marcella Hazan

4 oz. Gorgonzola

1/3 cup milk

3 tablespoons butter

2 tsp (teaspoon) salt

1 lb. dried fettuccine

1/4 cup heavy cream

1/3 cup freshly grated Parmesan cheese

Bring 4 quarts of water to boil. Add 2 Tablespoons salt to water and cook pasta according to package directions until al dente.

Chose a shallow stove top pan that can accommodate all the pasta. Put in the Gorgonzola, butter, milk and two tsp salt. Cook for about 2 minuets breaking up the Gorgonzola with a spoon until the sauce has a creamy consistency and few chunks of cheese remain. Turn heat off and set aside until ready to add pasta.

Right before the pasta is done cooking turn the heat under the sauce pan to low and stir in the heavy cream. Add the drained cooked pasta and toss in the sauce until evenly coated. Top with grated cheese and serve immediately alongside a green salad. Enjoy!

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