Creamy Fettuccine


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The Gorgonzola is simple delectable in this pasta.

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Serving Size / Yield

4-6 servings


  • 2 Tbs. butter
  • 8 oz. Gorgonzola dolce, rind removed
  • 1 C. whipping cream
  • 1 pinch salt
  • 1 lb. fettuccine
  • 1 pinch pepper
  • 1/2 C. grated parmesan cheese

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In a medium saucepan, melt the butter and add gorgonzola. Stir over low heat until cheese is melted. Stir in the cream. Bring the sauce to a simmer and cook for 5 minutes. Bring 4 qts. water to a boil. Add pasta and salt to taste. Stir well. Cook over high heat until pasta is al dente. Drain pasta. In a large serving bowl, toss the pasta with the sauce. Add the parmesan and toss again. Serve.

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