Great gorgonzola! This simple fettuccine is creamy, comforting, and easily turned into a more substantial meal with some shrimp or grilled chicken. Some fresh-made pasta would make this truly spectacular.
12 ounces fettuccine pasta
1 clove garlic, thinly sliced
8 ounces Gorgonzola dolcelatte, broken into chunks
2 tablespoons unsalted butter
1/4 cup cream or milk
salt and freshly ground black pepper
Bring a pot of salted water to a boil and add the pasta. Cook until al dente. Drain well and keep warm.
Meanwhile, combine the garlic, Gorgonzola, butter, and cream in the top of a double boiler over simmering, not boiling, water. Stir frequently until the cheese begins to melt.
Combine the cheese sauce and pasta. Toss well to coat the pasta in the sauce. Season to taste with salt and pepper. Serve warm.
You can also substitute goat cheese for the Gorgonzola.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
August 26, 2020
Decadent!!!
December 26, 2010
excellent quick tasty, european, cheers from athens greece
August 7, 2005
Not exactly low fat, but very easy and tasty. If you want a milder blue cheese flavor you can use half Gorgonzola and half goat cheese. We added in the optional shrimp and served with french bread to make this a full meal. We would definitely make this again.