Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Fettucine |
| 2 tablespoons | Butter |
| 5 tablespoons | Milk |
| 4 ounces | Gorgonzola cheese, diced |
| ½ cup | Heavy cream |
| 2 tablespoons | Parmesan cheese |
| 2 tablespoons | Basil, fresh, chopped |
Cook pasta al dente and drain. Meanwhile, toss butter, milk and Gorgonzola into a heavy bottomed saucepan. Plaace over moderate heat and mash the cheese into a creamy sauce. Add cream and salt and pepper to taste. Heat to simmering point. Pour over pasta, sprinkle with Parmesan cheese and basil and toss until pasta is thoroughly coated. Serve immediately with extra Parmesan on the side.
NOTES : Traffic reporter Cindy Aikman picked up this recipe years ago from a friend she visited in the English countryside. It makes a velvety, creamy sauce with a nice "bite" from the blue-veined cheese.
Recipe by: Cindy Aikman - CJAD Traffic Reporter Posted to MC-Recipe Digest V1 #515 by "M.Leiva" <mleiva@...> on Mar 14, 1997