Angela left me to my own devices this past week as she was out of town attending a wedding. Some may look at this as a tragedy; I merely look at it as an opportunity to eat things she doesn’t like.
In college, I independently developed something similar to this recipe. It developed as an elaboration of a fettucine alfredo recipe I found in a Betty Crocker cookbook that was owned by my roommate. I no longer make that recipe as I’ve moved on to better and (to my thinking at least) more authentic recipes.
However, there’s a bit of a story to that fettucine alfredo recipe. It was one of the first things I ever cooked from a published recipe. But, more importantly to me at least, was that it was the first thing I ever cooked for Angela.
As documented in the about page, this was an effort to impress here. And apparently it worked.
But that has very little to do with this recipe as Angela doesn’t like Gorgonzola cheese (or really any blue cheese) which is why I made this recipe when she was gone. It’s a rather simple recipe. The most time was taken up in making the pasta.
My pasta making technique has been modified a bit now. I tend to add a little bit of olive oil and salt to the dough. I’m not sure if I can taste a difference or not but it’s been working for me. I also use large eggs now as I’ve started buying the dark yolk eggs from Trader Joe’s. If anything, the dough has been easier to work with with large eggs as opposed to extra large eggs.
The Gorgonzola sauce is quite good if fattening. The flavor of the Gorgonzola definitely ripens as it is allowed to sit at room temperature but the sauce itself is very well balanced. It went well, for me, with a 2005 Palmina Dolcetto.
Fettucine con Salsa di Gorgonzola (Fettucini with Gorgonzola Sauce)
Adapted from Essentials of Classic Italian Cooking
1/4 lbs. Gorgonzola, left at room temperature for at least 6 hours
1/3 cup whole milk
3 tbsp butter
1/2 cup heavy cream
1 1/4 lbs. fresh fettuccine (preferably homemade)
1/3 cup grated parmesan cheese
- In a large saucepan, place the gorgonzola, milk, and butter over low heat. Stir with a wood spoon, breaking up the gorgonzola. Cook for a minute or two or until the butter melts.
- Add the heavy cream and increase the heat to medium-low. Cook until the heavy cream has thickened slightly, about 2 minutes.
- Cook the pasta in boiling salted water until slightly undercooked. Add the pasta to the sauce.
- Cook the sauce for 1 minute more, stirring in the pasta.
- Stir in the parmesan cheese.
- Serve immediately with extra grated parmesan cheese on top.