Fettuccine with Gorgonzola Sauce

Fettuccine with Gorgonzola Sauce


  • 1 pound of spinach fettuccine
  • 1/4 pound of Gorgonzola cheese
  • 3 Tbls of butter
  • 1/4 cup of milk
  • 3/4 of a cup of heavy whipping cream
  • 1 cup of fresh grated parmesan cheese
  • 1/2 tsp of fresh ground black pepper
  • 1/2 tsp of salt


  • In 6 quarts of salted boiling water, cook the pasta until al dente. Around 2 to 3 minutes for fresh pasta or 8 to 10 minutes for dry.
  • In a medium saucepan mash the Gorgonzola over low heat.
  • Stir in the butter and milk until creamy
  • Slowly stir in the whipping cream.
  • Drain and add the pasta to the saucepan and toss.
  • Toss in half of the Parmesan cheese.Serve with remaining Parmesan. Serves 4 people.

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