Fettuccini: Date Added: 13 Nov 2009
Listed in: Pasta

1 lb. fettuccine (500grams)
1/4 cup olive oil (60ml)
4 cloves garlic, minced
1 1/2 cups Gorgonzola cheese, crumbled (about 6 ounces) (175ml)
1 cup whipping cream (250ml)
1 cup half and half (250ml)
1 tsp dried, crushed red pepper (5ml)
1 1/2 teaspoons freshly ground black pepper (50ml)
1 tsp salt (2.5ml)
3 x large eggs, beaten to blend
8 x slices proscuitto
1 1/4 cups freshly grated Parmesan cheese (about 3 ounces) (125ml)
1/4 cup chopped fresh parsley (60ml)

Preparation time 5 minutes; total cooking time 15 minutes. In heavy, large pot of boiling, salted water, cook pasta until al dente. Drain well, saving 1/2 cup pasta water.

Meanwhile, in heavy, large pot, heat olive oil over medium-high heat. Add garlic and sauté for about 2 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red peppers, black pepper and salt.

Bring to a quick boil and then simmer until sauce thickens (approximately 5 minutes). Add fettuccine to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss again. Add proscuitto (torn in small pieces), 1/2 cup Gorgonzola cheese, 3/4 cup Parmesan cheese and parsley and toss together.

Add reserved pasta water to thin the sauce if necessary. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over fettuccine and serve in big bowl

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