Fettuccine Gorgonzola

• lb fettuccine (uncooked)↗1
• cup olive oil or 1/4 cup butter↗1⁄4
• tablespoons minced fresh garlic (or to taste)2
• cups gorgonzola, crumbled↗1 1⁄2
• cup whipping cream (unwhipped)↗1
• cup half-and-half cream↗1
• teaspoon dried red pepper flakes (can use more)↗1
• salt and black pepper
• large eggs, lightly beaten↗3
• slices prosciutto, chopped↗9
• cups grated parmesan cheese (can use more to taste)1 1⁄4
• cup chopped fresh parsley1⁄4

Step-by-step instructions

1. 1

   Cook the pasta in a large pot of boiling salted water until just el-dente; drain.

2. 2

   Reserve and set aside about 1/2 cup pasta water.

3. 3

   In another heavy bottomed pot heat olive oil over medium heat.

4. 4

   Add in garlic and dried red pepper flakes; saute for about 2 minutes.

5. 5

   Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.

6. 6

   Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.

7. 7

   Add in the slightly beaten eggs, toss again to coat.

8. 8

   Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.

9. 9

   Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).

10. 10

    Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.

11. 11

    Delicious!