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🍽️ Fettuccini with creamy cheese sauce

722 kcal · 30 min · 4 servings

Ingredients

• 400 g green Fettuccine
• salt
• pepper
• 200 g Gorgonzola
• 250 g whipping cream
• 1 clove garlic
• lemon juice
• 1 bunch flat-leaf parsley

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook for about 8 minutes until al dente (still slightly firm to the bite). Then drain the pasta in a colander.
2. 2. While the pasta cooks, cut the Gorgonzola cheese into small cubes. Warm the cream in a small saucepan, add the cheese, and stir until it melts over low heat. Let the sauce simmer gently for another 3 minutes.
3. 3. Season the sauce with salt and pepper. Peel the garlic, press it directly into the sauce, and add a little lemon juice to balance the flavors.
4. 4. Wash the parsley and shake it dry. Pluck the leaves from the stems and chop them finely. Divide the drained pasta onto pre-warmed plates, pour the sauce over it, and sprinkle with parsley. Serve the dish immediately.

Nutrition per serving

• kcal: 722
• Protein: 24 g · Fett/Fat: 37 g · Carbs: 73 g