Fettuccine with Gorgonzola Sauce

INGREDIENTS

• 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

 

PREPARATION

1. 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.

2. In a medium saucepan mash the Gorgonzola over low heat.

3. Stir in the butter and milk until creamy

4. Slowly stir in the whipping cream.

5. Drain and add the pasta to the saucepan and toss.

6. Toss in half of the Parmesan cheese.Serve with remaining Parmesan. Serves 4 people.