Fettuccinewithgorgonzolasauceandbroccoli Recipes

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.

FETTUCCINE GORGONZOLA

Steps:

• Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
• Reserve and set aside about 1/2 cup pasta water.
• In another heavy bottomed pot heat olive oil over medium heat.
• Add in garlic and dried red pepper flakes; saute for about 2 minutes.
• Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.
• Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
• Add in the slightly beaten eggs, toss again to coat.
• Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
• Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
• Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
• Delicious!

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.