Great Gorgonzola Cheese Pasta

1. 1

   In a medium saucepan melt the butter over medium low heat and add shallots/green onion, coriander and 1/2 teaspoons pepper.

2. 2

   Cook until tender, not brown 2 to 3 minutes.

3. 3

   Add the cream and bring to a boil.

4. 4

   Simmer gently until slightly thickened, about 5 minutes.

5. 5

   Remove from heat and stir in Gorgonzola.

6. 6

   Set the pan back on the heat and simmer only long enough to melt the cheese.

7. 7

   Set aside.

8. 8

   Meanwhile, bring a large pot of salted water to a boil.

9. 9

   Add the fettuccine and cook, stirring gently until al dente, about 10 minutes.

10. 10

    Reserve 1/2 cup of the pasta water ,drain the fettuccine and return to the pasta pot.

11. 11

    Add the cream sauce and toss well, adding a little of the pasta water to thin out the sauce if necessary.

12. 12

    Serve immediately with a sprinkle of black pepper and parmesan.

13. 13

    Serve parsley on side next to pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.