Fettuccine Gorgonzola with Sun Dried Tomatoes

Indulge in the rich and creamy decadence of Fettuccine Gorgonzola with Sun-Dried Tomatoes, a gourmet dish that combines the bold flavors of tangy Gorgonzola cheese and sweet, chewy sun-dried tomatoes. This quick yet elegant recipe, ready in just 30 minutes, features tender fettuccine coated in a velvety sauce made from heavy cream, crumbled Gorgonzola, and grated Parmesan, enhanced with hints of garlic and fresh parsley. The julienned sun-dried tomatoes add a delightful textural contrast and vibrant color, making this dish as visually striking as it is delicious. Perfect for a romantic dinner or a special occasion, this creamy pasta pairs beautifully with a crisp salad and a glass of your favorite white wine. Whether you're a fan of Italian-inspired recipes or simply love indulgent comfort food, this Fettuccine Gorgonzola with Sun-Dried Tomatoes will delight your taste buds and elevate your mealtime experience.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 tbsp Unsalted butter
• 1.5 cups Heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 1 cup Parmesan cheese, grated
• 1 cup Sun-dried tomatoes, julienned
• 2 cloves Garlic, minced
• 0.5 tsp Salt
• 0.25 tsp Black pepper, freshly ground
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Olive oil
• 4 quarts Water

Directions

Step 1

Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 3

Lower the heat slightly and add the sun-dried tomatoes. Cook for 2-3 minutes, stirring occasionally, to soften them.

Step 4

Add the butter to the skillet and let it melt. Stir in the heavy cream, then bring the mixture to a gentle simmer.

Step 5

Gradually add the crumbled Gorgonzola cheese and grated Parmesan cheese to the skillet. Stir until the cheeses are fully melted and the sauce is smooth.

Step 6

Season the sauce with salt and freshly ground black pepper to taste.

Step 7

Add the cooked fettuccine to the skillet, tossing to coat it evenly in the sauce. Use the reserved pasta water, a little at a time, to loosen the sauce if needed.

Step 8

Sprinkle chopped parsley over the pasta and gently toss to combine.

Step 9

Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(4850.2g)

Amount per serving	% Daily Value*
Calories	4043.1

Total Fat 226.6g	0%
Saturated Fat 125.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 603.2mg	0%
Sodium 5288.3mg	0%
Total Carbohydrate 352.0g	0%
Dietary Fiber 20.8g	0%
Total Sugars 84.3g
Protein 127.7g	0%

Vitamin D 24.3IU	0%
Calcium 1871.8mg	0%
Iron 11.6mg	0%
Potassium 3628.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 12.9%

Carbs: 35.6%