Fettuccini with Creamy Gorgonzola Sauce
Indulge in the luxurious flavors of Fettuccini with Creamy Gorgonzola Sauce, a quick yet elegant pasta dish perfect for weeknight dinners or special occasions. This recipe combines tender fettuccini pasta with a rich, velvety sauce made from melted Gorgonzola cheese, silky heavy cream, and a touch of garlic for depth. Finished with a sprinkle of freshly grated Parmesan and optional parsley for a pop of freshness, this dish offers a perfect balance of creamy, tangy, and savory notes. Ready in just 30 minutes, it’s the ultimate comfort food for cheese lovers. Serve it alongside a crisp green salad or crusty bread to complete the meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fettuccini pasta
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 150 grams Gorgonzola cheese, crumbled
- 50 grams Parmesan cheese, freshly grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 liters Water for boiling pasta
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Add the fettuccini pasta to the boiling water and cook according to the package instructions until al dente (usually 9-11 minutes).
While the pasta cooks, heat a large skillet over medium heat. Add the unsalted butter and allow it to melt.
Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Reduce the heat to low, then add the heavy cream to the skillet. Stir and let it warm through for 2-3 minutes.
Add the crumbled Gorgonzola cheese to the cream mixture, stirring until the cheese is melted and the sauce is smooth.
Stir in the grated Parmesan cheese and a pinch of freshly ground black pepper. Taste the sauce, and season with more salt if necessary. Keep the sauce warm on low heat, stirring occasionally.
Once the pasta is al dente, drain it, reserving 1/2 cup of the pasta cooking water.
Add the drained pasta to the skillet with the sauce, tossing to coat the fettuccini in the creamy Gorgonzola sauce. If the sauce is too thick, gradually add a little of the reserved pasta water until it reaches your desired consistency.
Serve the fettuccini immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.8 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1422 mg | 109% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 521 mg | 11% | |
*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.
