Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

This is our family's favorite weeknight dish. The kids refer to it as "stinky noodles". I have been making it for the past 12 years when it was first published. I'm not sure why other reviews are low but we ALL love it in our family as do others that I have made it for. I do agree with one review that good gorgonzola is essential and I'll add that you really do need to make your own breadcrumbs and not modify with store bought. I make it exactly as instructed with no adaptations and have never found it to be dry nor bland.Add breadcrumbs last to keep them crunchy. It's delicious!!

I enjoy the lemon-pasta taste, but the gorgonzola didn't seem to blend well. The pasta was VERY dry. IF I try this one again, I would add some chicken broth with the lemon juice and use fewer bread crumbs.

This was very quick to put together on a busy weeknight. The flavors were great, but I agree with other reviews...pasta was dry. Maybe add a little broth next time? I used esekiel fettuccini & whole wheat panko to save time. I would make this again.

Thought this was good. I would add extra olive oil, as the pasta was very dry. I also usually LOVE garlic, but had to lighten it up a bit. Other than that, I enjoy this recipe a lot.

I thought this recipe was fantastic, even as is. A good Gorgonzola is essential.

This has wonderful flavor and is a nice change from pasts with cream or tomato sauce. Much better results -- no clumping, the second time I made it. Drizzled olive oil over pasta after cooking and draining to prevent sticking. Added ingredients to pasta in following order: lemon juice & salt; parsley & walnuts mixture; crumbs & garlic mixture and then the cheese. Definitely a keeper.