Fettuccine with Gorgonzola and Prosciutto

Fettuccine with Gorgonzola and Prosciutto
Photo by James Carrier


  • 2 ounces thin prosciutto slices, separated and cut into slivers
  • 9 ounces fresh fettuccine or 8 ounces dried fettuccine
  • About 1 ½ to 3 cups fat-skimmed chicken broth
  • ¼ cup pine nuts
  • ¼ teaspoon dried thyme
  • ½ cup whipping cream
  • Fresh-ground pepper
  • + 3 more ingredients
    • 2 tablespoons slivered fresh basil leaves
    • 4 to 6 ounces dole (sweet) or regular gorgonzola, cambozola, or other mild blue cheese (3/4 to 1 cup, packed; see notes)
    • 1 cup dry white wine

1. In a 4- to 5-quart pan over medium-high heat, stir pine nuts until lightlly toasted, 2 to 4 minutes. At once, pour from an into a small bowl. 2. Add proscuitto to pan and stir until slightly browned, about 2 minutes. Add to pine nuts. 3. In a microwave-safe bowl, break or cut cheese into small...

View full recipe at My Recipes


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