Fettuccine with Gorgonzola Sauce


This Fettuccine with Gorgonzola sauce recipe shouldn’t take long to make at all. If you love gorgonzola cheese, you’ll love the sauce it makes. It’s rich and creamy, but what the hell don’t I make that isn’t. And of course the final touch is the fresh grated Parmesan cheese which is added to the sauce to make it even more richer and creamier.

Gorgonzola cheese is a blue veined Italian cheese which can be buttery or firm. This cheese is named after the small town of Gorgonzola were it was first produced and is frequently used in Italian cooking. Currently gorgonzola is produced in the Lombardy and the Piedmont regions of Italy. It can be stirred in to risotto or used on top of a nice pizza to give it a distinct flavor.

For this Fettuccine with Gorgonzola sauce recipe I like to use fresh spinach pasta. You can either make it at home or buy it at the store. Just visit my Making Pasta section to help you with the homemade stuff.


  • 1 pound of spinach fettuccine
  • 1/4 pound of Gorgonzola cheese
  • 3 Tbls of butter
  • 1/4 cup of milk
  • 3/4 of a cup of heavy whipping cream
  • 1 cup of fresh grated parmesan cheese
  • 1/2 tsp of fresh ground black pepper
  • 1/2 tsp of salt


  • In 6 quarts of salted boiling water, cook the pasta until al dente. Around 2 to 3 minutes for fresh pasta or 8 to 10 minutes for dry.
  • In a medium saucepan mash the Gorgonzola over low heat.
  • Stir in the butter and milk until creamy
  • Slowly stir in the whipping cream.
  • Drain and add the pasta to the saucepan and toss.
  • Toss in half of the Parmesan cheese.

    Serve with remaining Parmesan. Serves 4 people.

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