FETTUCCINE GORGONZOLA RECIPES

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FETTUCCINI CARBONARA WITH GORGONZOLA RECIPE - FOOD.COM



Fettuccini Carbonara With Gorgonzola Recipe - Food.com image

This recipe comes from a Ristorante in San Diego, CA. Prepare sauce while pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 (10 ounce) packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled gorgonzola (about 6 ounces)
1 cup whipping cream
1 cup half-and-half
1 teaspoon dry crushed red pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1 inch pieces
1 cup grated parmesan cheese (about 3 ounces)
1/4 cup chopped parsley

Steps:

  • Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
  • Drain well, reserving 1/2 cup pasta cooking liquid (water).
  • Meanwhile, heat olive oil in heavy large pot over medium-high heat.
  • Add garlic and saute 2 minutes.
  • Add artichoke hearts; saute 5 minutes.
  • Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
  • Add hot pasta to sauce and toss to coat.
  • Remove from heat.
  • Add Eggs to pasta and toss well.
  • Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
  • Add reserved pasta cooking liquid to thin sauce, if desired.
  • Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

Nutrition Facts : Calories 1328.5, FatContent 80.3, SaturatedFatContent 38.5, CholesterolContent 435.9, SodiumContent 1942.2, CarbohydrateContent 100.4, FiberContent 9.6, SugarContent 3.2, ProteinContent 54.3

FETTUCCINE WITH GORGONZOLA AND BROCCOLI RECIPE - QUICK ...



Fettuccine with Gorgonzola and Broccoli Recipe - Quick ... image

The very mention of Gorgonzola sets the taste buds tingling, and this smooth, sublime sauce doesn't disappoint. We made the pasta with broccoli florets, but the stems are at least as good. If you prefer, buy half the quantity of broccoli; then peel the thick stems and cut into eighth-inch rounds so they'll cook in the same time as the tops.Plus: More Pasta Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 11

3/4 cup canned low-sodium chicken broth or homemade stock
1/2 cup dry white wine
1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
2 cups heavy cream
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound fettuccine
1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
1/3 cup grated Parmesan, plus more for serving
3 tablespoons chopped fresh parsley

Steps:

  • In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
  • Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
  • In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
  • Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

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