Fettuccine al gorgonzola

⇐ Recipes from cookery books

This can be made with any pasta but the original is with fettuccine - I usually use tagliatelle - but macaroni or gnocchi is also good according Marcella.
The original is with gorgonzola dolce, which makes for a very mild creamy sauce. For more pronounced blue cheesiness use gorgonzola picante, roquefort or danish blue. You do want a cheese that melts well so I'm not sure blues such as stilton or blue Shropshire would work as well.

Ingredients

for 4 - allowing 70g dried pasta per person

80g blue cheese, such as gorgonzola (see above)

4 Tbsp milk

30g butter

salt

50ml double cream

280g tagliatelle or equivalent fresh pasta

freshly grated parmesan

Method

1. In a heavy shallow pan that can later fit all the pasta put the blue cheese, milk, butter and a little salt and turn the heat to low. Mash the cheese and melt it into the butter and milk. Cook for about a minute until creamy and turn off heat till pasta is done.
2. Cook the pasta in plenty of salted boiling water. Depending type and whether fresh or dried, cook for as long as till you get it to your preferred al dente-ness.
3. Just before the pasta is ready, turn the heat under the sauce and stir in the cream.
4. Drain the pasta, add to the sauce and toss to mix. If too claggy add a little of the pasta cooking water. Serve with the parmesan cheese and pepper mill.

The Classic Italian Cookbook Marcella Hazan

pasta tagliatelle

italian pasta

Tagliatelle al gorgonzola

Pasta with blue cheese sause