Fettuccine Gorgonzola Recipe

Name: Fettuccine Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fettuccine Gorgonzola falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions