Italian recipes
Fettuccine with gorgonzola and sweet onion sauce
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15 min
Serves 2
Italian
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 2 tbsp butter 30 ml butter
- 1 medium red onion, thinly sliced 1 medium red onion, thinly sliced
- 1 medium pickled red or white onion, thinly sliced 1 medium pickled red or white onion, thinly sliced
- 1 clove garlic (finely chopped) 1 clove garlic (finely chopped)
- A sprig of rosemary (leaves only), finely chopped A sprig of rosemary (leaves only), finely chopped
- 1 piece gorgonzola cheese (about 3 Tbsp) 1 piece gorgonzola cheese (about 3 Tbsp)
- Salt and black pepper to taste Salt and black pepper to taste
- Fettucine for 2 Fettucine for 2
- Parmesan cheese Parmesan cheese
Method
In a saucepan add the olive oil and butter and slowly heat. Add the onions and rosemary and cook for 5-6 minutes, until the onions are soft and caramelized. Add the garlic and cook for 1 or 2 minutes more.
Add the gorgonzola cheese and cook over low heat until melted, stirring constantly. Taste and adjust with salt and black pepper to taste.
In the meantime, cook the fettucine in lots of boiling salted water, al dente. Drain and pour in the saucepan, over the sauce. Toss well until the pasta is coated with the sauce.
Serve in individual plates with grated Parmesan cheese.
Add the gorgonzola cheese and cook over low heat until melted, stirring constantly. Taste and adjust with salt and black pepper to taste.
In the meantime, cook the fettucine in lots of boiling salted water, al dente. Drain and pour in the saucepan, over the sauce. Toss well until the pasta is coated with the sauce.
Serve in individual plates with grated Parmesan cheese.
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