Fettuccine with Gorgonzola Cheese from The Classic Pasta Cookbook by Giuliano Hazan
This is the classic gorgonzola sauce found in northern Italy. The type of gorgonzola required is the creamy almost runny kind as opposed to the drier sharper variety. For an interesting variation y...
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Ingredients
- ⅓ cup heavy cream
- Salt
- ⅓ cup parmigiano-reggiano, freshly grated
- 4 ounces Italian gorgonzola dolce (see note above)
- fettuccine made with 3 eggs and 2 ¼ cups flour
- 2 tablespoons. butter
- ½ cup milk
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