Fettuccine Gorgonzola

Yield: 4 Servings

Preparation time 5 minutes; total cooking time 15 minutes

Ingredients

• 1 pound fettuccine – (500grams)
• ¼ cup olive oil – (60ml)
• 4 garlic cloves, minced
• 1 ½ cups Gorgonzola cheese, crumbled (about 6 ounces) – (175ml)
• 1 cup whipping cream – (250ml)
• 1 cup half and half – (250ml)
• 1 teaspoon dried, crushed red pepper – (5ml)
• 1 ½ teaspoons freshly ground black pepper – (50ml)
• 1 teaspoon salt – (2.5ml)
• 3 large eggs, beaten to blend
• 8 slices prosciutto
• 1 ¼ cups freshly grated Parmesan cheese (about 3 ounces) – (125ml)
• ¼ cup chopped fresh parsley – (60ml)

Directions

1. In heavy, large pot of boiling, salted water, cook pasta until al dente.  Drain well, saving ½ cup pasta water.
2. Meanwhile, in heavy, large pot, heat olive oil over medium-high heat.  Add garlic and sauté for about 2 minutes.  Add ½ 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).
3. Add fettuccine to sauce and toss to coat.  Remove from heat.  Add eggs to pasta and toss again.  Add prosciutto (torn in small pieces), ½ cup Gorgonzola cheese, ¾ cup Parmesan cheese and parsley and toss together.  Add reserved pasta water to thin the sauce if necessary.  Sprinkle remaining ½ cup Gorgonzola and ½ cup Parmesan cheese over fettuccine and serve in big bowl.