View source for Fettuccine al gorgonzola

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]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.</br>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.

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==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==
#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.
#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.
#Just before the pasta is ready, turn the heat under the sauce and stir in the cream.
#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.

<small>''The Classic Italian Cookbook'' Marcella Hazan</small>
<div class="keywords"> pasta tagliatelle </div>
<div class="indexkeywords"> italian pasta </div>
<div class="recipeindexentryadditional">Tagliatelle al gorgonzola</div>