Fettucine with Gorgonzola

Page 50

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Pretty darn tasty for minimal effort. I made a half recipe using the end of a bit of Fourme D'Ambert, which is a "soft" blue for people who aren't big fans of blue cheese. (I admit I'm still learning to properly appreciate it.)

Actually I suspect this is a good introduction to blue cheese for someone who thinks they don't like it. You could even be sneaky and say it's a sharp cheese with cream, and not mention any colors. Or just make a lot for yourself if you do.

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