Fettuccine al gorgonzola

Fettuccine al gorgonzola

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Fettuccine al gorgonzola is not a dish for the faint-hearted, as it contains a large number of calories. However, you only need a little of it, and if followed by a salad it is not so bad...

Ingredients

Quantity Ingredient
50g butter
50ml cream or milk
100g gorgonzola dolce
300g Egg pasta, cut into fettuccine
4 tablespoons parmigiano reggiano, grated

Method

  1. Melt the butter, cream and gorgonzola in a saucepan on a low heat.
  2. Cook the fettuccine until al dente and toss in the sauce. Top with freshly grated Parmigiano to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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