Fettuccine al gorgonzola
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
- 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.
The Classic Italian Cookbook Marcella Hazan
pasta tagliatelle
italian pasta
Tagliatelle al gorgonzola