Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
4 Oz Gorgonzola cheese
Cup whipping cream
black pepper freshly ground
1 lb fettuccine, best would be fresh
Cup Parmesan cheese freshly grated
2 Tablespoons parsley
6 Tablespoons unsalted butter
Bring a large pot of water to a boil.
In a large pan over medium-low heat, melt the butter, cheese and cream together, stirring frequently with a wooden spoon and making sure they do not come to a boil. Season to taste with salt and pepper, and remove from the heat.
When the water comes to a boil, add 1-2 tablespoons Kosher salt and the pasta. Cook according to the package instructions – just 2-3 minutes if using fresh pasta. Return the sauce to low heat. Using tongs or a spaghetti fork, transfer the pasta to the saucepan and stir to blend the two. Add the parmesan cheese and the parsley, stir to combine, and serve warm.
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