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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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If you are a lover of Gorgonzola cheese, then you will love this pasta dish! The proscuitto can be omitted, but I like to add it in. Ingredients:
1 lb fettuccine (uncooked) |
1/4 cup olive oil or 1/4 cup butter |
2 tablespoons minced fresh garlic (or to taste) |
1 1/2 cups gorgonzola, crumbled |
1 cup whipping cream (unwhipped) |
1 cup half-and-half cream |
1 teaspoon dried red pepper flakes (can use more) |
salt and black pepper |
3 large eggs, lightly beaten |
9 slices prosciutto, chopped |
1 1/4 cups grated parmesan cheese (can use more to taste) |
1/4 cup chopped fresh parsley |
Directions:
1. Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
2. Reserve and set aside about 1/2 cup pasta water.
3. In another heavy bottomed pot heat olive oil over medium heat.
4. Add in garlic and dried red pepper flakes; saute for about 2 minutes.
5. 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.
6. Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
7. Add in the slightly beaten eggs, toss again to coat.
8. Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
9. Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
10. Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
11. Delicious!
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