Fettuccine Gorgonzola

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Total Time
45mins
Prep
30 mins
Cook
15 mins

If you are a lover of Gorgonzola cheese, then you will love this pasta dish! The proscuitto can be omitted, but I like to add it in.

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Ingredients

Nutrition

Directions

  1. Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
  2. Reserve and set aside about 1/2 cup pasta water.
  3. In another heavy bottomed pot heat olive oil over medium heat.
  4. Add in garlic and dried red pepper flakes; saute for about 2 minutes.
  5. Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.
  6. Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
  7. Add in the slightly beaten eggs, toss again to coat.
  8. Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
  9. Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
  10. Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
  11. Delicious!