The sauce is both creamy and piquant. Its mild piquancy comes from Gorganzola, Italys' blue cheese. Sauce also good with Potato gnocchi(now offered as a "dry" shelf item in many supermarkets) Imported Gorganzola makes for a creamier sauce.. Enjoy...


  • 4 oz. gorgonzola cheese
  • 1/3 cup milk
  • 3 T. Butter
  • salt
  • 1/4 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • Fettuccine (12 oz. fresh or 8 oz. dry)


Choose a shallow pan or other flameproof serving dish that can later accommodate all the pasta.

Put into the pan the Gorgonzola,milk,butter, and 2 teaspoons salt and turn on the heat to low. Mash the Gorganzola with a wooden spoon, and stir to incorporate it into the milk and butter. Cook for about 1 minute, until the sauce has a dense, creamy consistency. Turn off the heat and set aside until you are almost ready to add the pasta.

Cook the fettuccine in plenty of boiling salted water until al dente, 2 minutes for fresh or 5 to 7 minutes for dried;drain.

Just seconds before pasta is done,turn on the heat under the sauce to low, and stir in the heavy cream. Add the drained, cooked fettuccine and toss it with the sauce.Add all the grated Parmesan cheese and mix it into the pasta. Serve immediately from the pan, with a bowl of additional grated cheese on the side.

Serves 4

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Submitted 6/13/05.
Source: Marcella Hazan Italian Cook Book
Submitted By: Eileen Werth
Fettuccine with Gorgonzola