This rich and delectable dish brings back a fond food memory, as it was one of the first Italian meals we ever had. So easy and quick to make, and it will please most every palate! For best results, use true Italian gorgonzola dolce, and fresh fettucine if possible.
- 5 oz. Italian gorgonzola (dolce)
- 2 Tbsp. unsalted butter
- 1/3 c. whole milk
- 1/3 c. heavy cream
- 1 lb. fresh (or dried) fettucine
- 1/2 c. freshly grated Parmigiano cheese
- Freshly ground black pepper (optional)
Heat butter, milk and gorgonzola in a medium saucepan on low heat, stirring and mashing the gorgonzola with a wooden spoon until the mixture simmers and reaches a creamy consistency (about 3-4 minutes). Remove from heat and set aside.
Boil pasta in a large pot of salted water until al dente. A minute or so before pasta is done, return gorgonzola mixture to low heat and stir in the heavy cream, bringing it to a soft simmer. Drain pasta, then combine the pasta with the gorgonzola mixture in a large heated serving bowl and toss well to coat; add grated Parmigiano and toss again. Season with ground black pepper if desired. Serve immediately.