Recipes
Fettuccine with Gorgonzola Sauce
From the files of David Scott Allen
- 4 ounces gorgonzola (I prefer the soft creamy variety, while others like the crumbly sort)
- 1/3 cup light cream
- 3 tablespoons butter
- salt
- olive oil
- 30 fresh sage leaves
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmegiano Reggiano plus extra for serving
- 1 pound fettuccine
- Salt for the pasta water
Put in the gorgonzola, milk, butter, and 1 teaspoon salt into a large skillet (large enough to hold the sauce and pasta) and turn on the heat to low. Mash the gorgonzola with a wooden spoon, and stir to incorporate it into the milk and butter. Cook for about 1 minute, until the sauce has a dense, creamy consistency. Taste for salt; add more if desired. Turn off the heat and set aside until you are almost ready to add the pasta.
In hot olive oil, fry sage leaves until dark and crispy--let drain on paper towels.
Cook fettuccine in salted boiling water. A handful of salt is appropriate when boiling pasta.
Just seconds before the pasta is done, turn on the heat under the sauce to low, and stir in the heavy cream. Before draining the pasta, scoop out some of the water. The drain and add the pasta to the sauce and toss it well. Add all the grated cheese and mix it into the pasta. Serve immediately, with sage leaves, with a bowl of additional grated cheese on the side. If the sauce is too thick, add a spoonful of the pasta water and see how that does.
Serves 6.
Wine pairings- Red: Amarone Classico; Valpolicella; California Cabernet Sauvignon