Fettuccine with Gorgonzola and Prosciutto

James Carrier

Notes: You can substitute brie, St. André, or another high-fat, ripened cheese.

Yield: Makes 4 or 5 first-course, 2 or 3 main-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 47%
  • Protein: 18g
  • Fat: 21g
  • Saturated fat: 11g
  • Carbohydrate: 30g
  • Fiber: 1.4g
  • Sodium: 568mg
  • Cholesterol: 93mg

Ingredients

  • 1/4 cup pine nuts
  • 2 ounces thin prosciutto slices, separated and cut into slivers
  • 4 to 6 ounces dole (sweet) or regular gorgonzola, cambozola, or other mild blue cheese (3/4 to 1 cup, packed; see notes)
  • 1/2 cup whipping cream
  • About 1 1/2 to 3 cups fat-skimmed chicken broth
  • 1 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 9 ounces fresh fettuccine or 8 ounces dried fettuccine
  • 2 tablespoons slivered fresh basil leaves
  • Fresh-ground pepper

Preparation

  1. 1. In a 4- to 5-quart pan over medium-high heat, stir pine nuts until lightlly toasted, 2 to 4 minutes. At once, pour from an into a small bowl.
  2. 2. Add proscuitto to pan and stir until slightly browned, about 2 minutes. Add to pine nuts.
  3. 3. In a microwave-safe bowl, break or cut cheese into small pieces. Add cream. Heat in a microwave oven on full power (100%) until cream bubbles, 1 to 2 minutes. Whisk mixture until blended, smashing any bits of rind. Let stand at room temperature until ready to use.
  4. 4. As cheese heats, pour broth (1 1/2 cups if using fresh pasta, 3 cups for dried) and wine into pan; add thyme. Bring to a boil over high heat, then reduce heat and simmer for 2 to 3 minutes.
  5. 5. Return heat to high; when liquid is boiling, add fettuccine and stir to separate strands. Cook, stirring often, until pasta is tender to bite, 2 to 3 minutes for fresh, about 7 minutes for dried. If pasta sticks, add 1/2 to 1 cup more broth; there should be a generous amount of liquid. Add cheese mixture and stir for about 1 minute. Remove from heat and let stand for 1 to 2 minutes, stirring several times.
  6. 6. Ladle into warm bowls. Sprinkle with pine nut-prosciutto mixture and basil. Season to taste with pepper.
  7. Nutritional analysis per first-course serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine with Gorgonzola and Prosciutto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy