Best (and worst for you) Pasta Ever: Fettucini with Gorgonzola Cream Sauce.

After getting home from Rome (more to come soon!!) all we wanted to eat was fresh food. We've eaten the best margharita pizza and some great summer pasta too. We've also eaten this amazing and creamy pasta. We had the best gnocchi with gorgonzola cream sauce when we were in Trastevere (a little neighborhood west of the Tiber river) with the LeMeistre's and VanDerwerkens and when we came home I knew we just had to make it.

Mind you, it does have bleu cheese as the ingredient that makes it bomb, so it's totally ok if you don't make this. Just know, you're totally missing out.


Oh, hey steamy, creamy and peppery and cheesy and spinach-y deliciousness…

Fettucini with Gorgonzola Cream Sauce

1 pound fettucini

2 T butter

2 cloves garlic, finely chopped

2T flour

1 c chicken stock

1 c cream

8 oz (2 4 oz. containers) gorgonzola cheese, crumbled

a few leaves fresh sage (we sprinkled some dried rosemary instead)

pepper

4 handfuls baby spinach 

Cook pasta until al dente, drain.

Heat butter in a large pot, add garlic and cook two minutes. Then whisk in flour and cook one minute. Then whisk in chicken stock, cream, bring to a bubble and stif in Gorgonzola. It'll take a couple minutes until it's melted. Once melted, stir in the sage/whatever spices you want and cook three more minutes.

Toss the pasta and sauce in a big serving bowl and add the spinach to wilt in. Add a little pepper and you're good to go!