Fettuccine Gorgonzola with Sun Dried Tomatoes
Indulge in the rich and creamy decadence of Fettuccine Gorgonzola with Sun-Dried Tomatoes, a gourmet dish that combines the bold flavors of tangy Gorgonzola cheese and sweet, chewy sun-dried tomatoes. This quick yet elegant recipe, ready in just 30 minutes, features tender fettuccine coated in a velvety sauce made from heavy cream, crumbled Gorgonzola, and grated Parmesan, enhanced with hints of garlic and fresh parsley. The julienned sun-dried tomatoes add a delightful textural contrast and vibrant color, making this dish as visually striking as it is delicious. Perfect for a romantic dinner or a special occasion, this creamy pasta pairs beautifully with a crisp salad and a glass of your favorite white wine. Whether you're a fan of Italian-inspired recipes or simply love indulgent comfort food, this Fettuccine Gorgonzola with Sun-Dried Tomatoes will delight your taste buds and elevate your mealtime experience.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Unsalted butter
- 1.5 cups Heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 1 cup Parmesan cheese, grated
- 1 cup Sun-dried tomatoes, julienned
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Olive oil
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Lower the heat slightly and add the sun-dried tomatoes. Cook for 2-3 minutes, stirring occasionally, to soften them.
Add the butter to the skillet and let it melt. Stir in the heavy cream, then bring the mixture to a gentle simmer.
Gradually add the crumbled Gorgonzola cheese and grated Parmesan cheese to the skillet. Stir until the cheeses are fully melted and the sauce is smooth.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat it evenly in the sauce. Use the reserved pasta water, a little at a time, to loosen the sauce if needed.
Sprinkle chopped parsley over the pasta and gently toss to combine.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 20.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 504 mg | 39% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
