Fettuccine with Gorgonzola

G. Hazan: This is the classic gorgonzola sauce from northern Italy, using the creamy gorgonzola dolce. To taste, you can add a handful of lightly toasted pine nuts to the mixture at the end.

Heat the Gorgonzola together with the milk, butter and salt in a large sauté pan. Crumble the cheese with a wooden spoon and stir until the cheese has melted and a creamy sauce has formed.

Then pour in the cream and cook, stirring continuously over increased heat, until two-thirds thick in three to five minutes. Remove the sauce from the heat.

In the meantime, in a large saucepan with enough boiling salted water, make the fettuccine al dente. Drain and drain the water.

Put the drained fettuccine in the sauté pan. Turn on low heat for thirty seconds in the sauce to the other side, folding in the freshly grated Parmesan. Serve immediately.

Variations: with spaghetti, garganelli, spaghettini or penne.

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