| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 3 | -(up to) | |
| 4 | tb | Butter |
| 5 | oz | Gorgonzola cheese |
| 1/2 | c | Half and half |
| Salt to taste | ||
| 1 | pk | (10-oz) your favorite pasta |
| 1/3 | c | Whipping cream |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
In an enamel saucepan, melt the butter over low heat, add the Gorgonzola cheese, Half and Half, and salt. Mash the Gorgonzola with a wooden spoon and stir to mix over a low flame. Cook about 1 minute until sauce becomes thick and creamy. In the meantime, cook the pasta according to the package directions and drain. Just before fettuccini is done, stir the whipping cream into the cheese sauce over a low flame. Place the pasta on a warm platter and pour sauce over. Toss until coated. Add Parmesan cheese and toss to mix well. Serve immediately with more Parmesan cheese on the side. Yield: 8 servings. BEN HUSSMAN (MRS. WALTER, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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