Definitely 5 stars. I made this with bowtie pasta and stirred the gorgonzola (plus a little extra) into the sauce. Made half the recipe, although I used the full tablespoon of flour for a little thicker sauce. Outstanding! Since there's already a veggie in the recipe I just served it with a nice Chardonnay, but a green salad w/ a little balsamic & some of the crumbled gorgonzola would have complemented nicely. Will definitely make again as it is so quick and easy, but would also serve to guests.
Creamy Gorgonzola Fettuccine
AnnaBellaBoom Posted: 02/14/10
LeahMarie Posted: 02/25/09
My husband and I love the flavor of this dish. The sauce can get a bit thick though and it doesn't reheat too well.
Klutes Posted: 06/17/10
This is a delicious recipe. It was so good when I made it for my family that they didn't know it was low calorie. I added a little paprika for flavor and left out the walnuts though. Its great with salad and bread. It was so good that I'm making it for company tonight
xswl12 Posted: 09/28/11
I thought this was great, my family loved it. I added a little gorgonzola into the milk mixture to add some more flavor. I also used half spinach fettuccine and half regular. And I skipped the asparagus. I also skipped the walnuts to make it less calories. Great recipe, will make again!
Ketamom Posted: 03/19/12
This got rave reviews for my husband's birthday dinner. I roasted the asparagus in the oven and served on the side. Used 1 cup nonfat milk and 1/4 cup 1/2 & 1/2 for a little more richness. Added the Gorgonzola with the cream cheese and stirred until melted. Also added a pinch of nutmeg with the salt. Added the cooked fettuccine to the sauce and folded gently until coated. Served with toasted pine nuts, crumbled Gorgonzola, and Parmesan for guests to add at the table.
sukeedog Posted: 05/17/13
This was a bit underwhelming. I thought it would be more flavorful, given the blue cheese and all the other rich ingredients. I think maybe the flavor was just too subtle for us. We added a lot of red pepper flakes, which helped a little... I'd add tons more blue cheese next time (and perhaps cut the walnuts and butter altogether to make up for it).
AshleyEvans Posted: 01/23/13
This made for a beautiful presentation and definitely does not taste light. It is super rich and yummy. We used strong roquefort cheese since each serving only calls for half an ounce. I used an extra teaspoon of butter to sautée the garlic (which was definitely necessary since I used two extra cloves) for a full tablespoon. I also toasted the walnuts in the oven prior to serving. It needed a little extra salt and black pepper to taste. It took less than 30 minutes to make which is a huge point in its favor...