Creamy Gorgonzola fettuccine
Creamy Gorgonzola fettuccine
Ingredients
- 1 pound Fettuccine
- 2 tablespoons Unsalted butter
- 1 Shallot, minced
- 2 Garlic, cloves, minced
- 1 1/2 cups Heavy cream
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon Nutmeg, freshly grated
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ boiling - 2
While the pasta cooks, melt the butter in a large skillet or wide pot over medium heat. Add the minced shallot and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Reduce heat to low. Add the crumbled Gorgonzola cheese and 1/4 cup of the grated Parmesan cheese to the cream. Whisk continuously until the cheeses are fully melted and the sauce is smooth and creamy, about 3 to 5 minutes.
⏱️ 5 min - 6
Stir in the freshly grated nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 7
Add the drained fettuccine directly to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with the remaining 1/4 cup grated Parmesan cheese and fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gorgonzola fettuccine
Ingredients
- 1 pound Fettuccine
- 2 tablespoons Unsalted butter
- 1 Shallot, minced
- 2 Garlic, cloves, minced
- 1 1/2 cups Heavy cream
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon Nutmeg, freshly grated
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min•🌡️ boiling - 2
While the pasta cooks, melt the butter in a large skillet or wide pot over medium heat. Add the minced shallot and cook until softened, about 3 to 4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Reduce heat to low. Add the crumbled Gorgonzola cheese and 1/4 cup of the grated Parmesan cheese to the cream. Whisk continuously until the cheeses are fully melted and the sauce is smooth and creamy, about 3 to 5 minutes.
⏱️ 5 min - 6
Stir in the freshly grated nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 7
Add the drained fettuccine directly to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with the remaining 1/4 cup grated Parmesan cheese and fresh chopped parsley.