Gorgonzola Fettuccine Food

FETTUCCINE WITH GORGONZOLA

Steps:

• Bring a pot of salted water to a boil and add the pasta. Cook until al dente. Drain well and keep warm. Meanwhile, combine the garlic, Gorgonzola, butter, and cream in the top of a double boiler over simmering, not boiling, water. Stir frequently until the cheese begins to melt. Combine the cheese sauce and pasta. Toss well to coat the pasta in the sauce. Season to taste with salt and pepper. Serve warm. You can also substitute goat cheese for the Gorgonzola.

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.

FETTUCCINE GORGONZOLA

Steps:

• Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
• Reserve and set aside about 1/2 cup pasta water.
• In another heavy bottomed pot heat olive oil over medium heat.
• Add in garlic and dried red pepper flakes; saute for about 2 minutes.
• Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.
• Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
• Add in the slightly beaten eggs, toss again to coat.
• Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
• Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
• Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
• Delicious!

FETTUCCINI CARBONARA WITH GORGONZOLA

Steps:

• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
• Drain well, reserving 1/2 cup pasta cooking liquid (water).
• Meanwhile, heat olive oil in heavy large pot over medium-high heat.
• Add garlic and saute 2 minutes.
• Add artichoke hearts; saute 5 minutes.
• Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
• Add hot pasta to sauce and toss to coat.
• Remove from heat.
• Add Eggs to pasta and toss well.
• Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
• Add reserved pasta cooking liquid to thin sauce, if desired.
• Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE

Steps:

• In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
• Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
• Remove from heat and set aside.
• Add mushrooms and shallots to pan.
• Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
• Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
• Cook until reduced by half.
• Return chicken to pan.
• Add cream and gently stir in cheese.
• Stir gently till smooth and creamy and chicken is hot.
• Pour sauce over cooked fettuccine and serve immediately.

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).