Fettuccine Gorgonzola

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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