Sunday, February 9, 2014

Fettuccine and Walnuts with Creamy Gorgonzola Wine Sauce

Since I try to eat healthy most of the time, I don't often make recipes with cream sauces. However, I will indulge on special occasions - like Valentine's Day - as I believe that moderation is better than total deprivation. And when I occasionally indulge, this is one of my favorite recipes to serve.

Add a green salad or a green vegetable to balance it out.


8 ounces dried fettuccine
1/3 cup walnut pieces
1 tablespoon butter
1 cup(s) heavy whipping cream
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), divided
2 tablespoons grated Parmesan cheese
1/4 cup dry white wine (plus additional as needed)
Pinch of dried chives (optional)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the fettuccine according to the package directions. Drain.

Meanwhile, in a small skillet, heat the butter over medium heat. Add the walnuts and cook, stirring, until the walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.) Remove from heat and set aside.

In a large skillet, heat the cream over medium heat, stirring occasionally, for 3-4 minutes, until it starts to thicken. Add 1/2 cup of the gorgonzola cheese, the Parmesan, and the wine, and continue cooking over medium heat, stirring occasionally, for 2-3 minutes, until the gorgonzola is melted.

Add the fettuccine to the cream mixture, along with the remaining 1/2 cup of gorgonzola, the wine, the toasted walnuts, the chives (if using), and salt and pepper to taste. (Go easy on the salt, as the cheese is quite salty.) Toss lightly over medium to medium-low heat for a 2-3 minutes to combine all the flavors. If the sauce seems too thick, add more white wine, 1 tablespoon at a time, to desired consistency.

Toss in the parsley, and serve immediately.

-- 4 servings

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