Gorgonzola Sauce
NOTE: Classically, this sauce is served with fresh fettuccine.
Use a mild, creamy Gorgonzola (called dolcelatte) or a sharper,
crumbly bleu cheese, depending on the flavor
desired.
4 ounces Gorgonzola cheese, crumbled
1/2 cup milk
2 tablespoons unsalted butter
1/4 cup heavy cream
Salt1/3 cup grated Parmesan cheese, plus more for table
INSTRUCTIONS:
1. Place Gorgonzola, milk, and butter over medium-low heat in sauté pan large enough to hold cooked pasta. Cook, stirring often, until cheese has melted and sauce is smooth, about 4 minutes.
2. Add cream and raise heat to medium. Simmer until sauce thickens a bit, about 2 minutes. Add salt to taste.
3. Add cooked, drained pasta to cream sauce, tossing to coat noodles. Add grated cheese and continue tossing until pasta is nicely coated, about 30 seconds. Adjust seasonings and serve immediately with more grated cheese.