Fettuccine al Gorgonzola

Fettuccine al Gorgonzola for a taste sensation

Fettuccine al Gorgonzola should be tried just for their great flavour. Fettuccine al Gorgonzola is quite a rich Italian pasta dish but it is worth the few extra calories just for the taste sensation alone! Fettuccine al Gorgonzola contains both Parmesan and Gorgonzola cheese as well as double cream. Go on, treat yourself!

Serves: 4

Ingredients for the fettuccine:

375 grams fettuccini (enough for 4 people)
1 tablespoon salt

Method:

1. Lower the fettuccini into a large pan of boiling salted water.

2. Stir once or twice with a wooden spoon.

3. Cook for about 10 minutes or according to the manufacturer's packet instructions. Fettuccini should be cooked to "al dente" not soft or pulpy in texture.

4. Drain thoroughly using a colander.

5. The fettuccini is then ready to use.

Ingredients for Gorgonzola sauce:

25 grams butter
6 tablespoons milk
130 grams Gorgonzola cheese (diced)
120 ml double cream
salt and pepper (to taste)
30 grams Parmesan cheese (freshly grated)

Method:

1. Whilst the fettuccini are cooking, put the butter, milk and Gorgonzola cheese into a flameproof casserole.

2. Place over a moderate heat.

3. Mash the cheese to a creamy sauce.

4. Add the double cream.

5. Add salt and pepper to taste.

6. Heat to simmering point.

7. Stir in the fettuccini pasta.

8. Add the Parmesan cheese.

9. Toss until the fettuccini pasta is coated.

10. Serve immediately with extra Parmesan cheese.

To discover more about Italian food visit the Italian Traditional Food webpage