Fettuccine Gorgonzola

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb fettuccine (uncooked)
• 1⁄4 cup olive oil or 1⁄4 cup butter
• 2  tablespoons  minced fresh garlic (or to taste)
• 1 1⁄2 cups gorgonzola, crumbled
• 1  cup  whipping cream (unwhipped)
• 1  cup half-and-half cream
• 1  teaspoon dried red pepper flakes (can use more)
•  salt and black pepper
• 3  large eggs, lightly beaten
• 9  slices prosciutto, chopped
• 1 1⁄4 cups  grated parmesan cheese (can use more to taste)
• 1⁄4 cup  chopped fresh parsley

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!