Best 8 Fettuccini With Creamy Gorgonzola Sauce Recipes

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Fettuccine with creamy gorgonzola sauce is a delicious and decadent pasta dish that is sure to impress your friends and family. The combination of rich gorgonzola cheese, creamy sauce, and tender fettuccine noodles creates a meal that is both flavorful and satisfying. Whether you are looking for a special occasion dinner or a comforting weeknight meal, this fettuccine with creamy gorgonzola sauce recipe is sure to hit the spot.

Let's cook with our recipes!

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE



Spinach Fettuccini with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 as a side dish or first course

Number Of Ingredients 11

Salt
1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup cream
8 ounces Gorgonzola, cut into small pieces
A few leaves fresh sage, finely chopped
Freshly ground black pepper
4 handfuls baby spinach leaves

Steps:

  • Heat water to a boil for pasta, salt water and cook pasta to al dente.
  • Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
  • In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE



Fettuccini With Creamy Gorgonzola Sauce image

Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fettuccine
2 tablespoons butter
1/2 cup heavy cream or 1/2 cup milk
4 ounces gorgonzola, cut into small pieces
4 ounces cream cheese, cut into 1/2 inch cubes
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook fettucini according to package directions.
  • In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
  • Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
  • Add freshly ground black pepper.
  • When pasta is al dente, drain it and mix it into the sauce.
  • Toss well to coat the pasta and serve immediately.
  • Pass the grated Parmesan at the table.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

GORGONZOLA CREAM SAUCE FOR PASTA



Gorgonzola Cream Sauce For Pasta image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

Steps:

  • Bring 3 quarts of water to boil in covered pot for pasta.
  • Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
  • Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • Stir in walnuts and serve over pasta with Parmesan cheese on the side.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

GORGONZOLA PASTA SAUCE



Gorgonzola Pasta Sauce image

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

Steps:

  • In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

PASTA WITH PANCETTA AND GORGONZOLA SAUCE



Pasta With Pancetta and Gorgonzola Sauce image

This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.

Provided by 2hot2handle

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb pasta, your choice what kind
1/2 lb pancetta, diced
1/2 medium onion, finely diced
3/4 cup heavy cream
1/2 tablespoon sherry wine
4 ounces gorgonzola, crumbled
1/2 teaspoon ground nutmeg
freshly grated parmesan cheese, for serving

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
  • Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
  • Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
  • Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

Nutrition Facts : Calories 461.2, Fat 17.7, SaturatedFat 10.7, Cholesterol 55, Sodium 280.7, Carbohydrate 59.1, Fiber 2.6, Sugar 2.6, Protein 14.7

GORGONZOLA SHRIMP PASTA



Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

  • Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your sauce.
  • Don't be afraid to experiment. There are many different ways to make a creamy gorgonzola sauce. Try adding different herbs, spices, or vegetables to find a combination that you like.
  • Serve the sauce immediately. This will help to prevent the sauce from becoming too thick or clumpy.
  • Garnish the dish with fresh herbs or grated Parmesan cheese. This will add a finishing touch to your meal.

Conclusion:

Fettuccine with creamy gorgonzola sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. With its rich and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give fettuccine with creamy gorgonzola sauce a try. You won't be disappointed!

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