Fettuccine with Gorgonzola Cream Sauce and Walnuts
Today is National Pasta day (not to be confused with World pasta day which happens on October 25) and what better way to celebrate than with a creamy fettuccine! The Italian word for dough, pasta is that flour and water mix that boils up to pure pleasure! In fact, I don't know about you, but my comfort foods all have noodles! 
Course: Side Dish
Cuisine: Italian
Keyword: blue cheese, gorgonzola, noodle, pasta
Servings: 4
Author: HelenFern
Ingredients
  • 4 cups cooked fettuccine, (about 8 oz of dry pasta)
  • 4 Tablespoons butter
  • 2 teaspoons flour
  • 1/3 cup heavy cream
  • 1-1/2 Tablespoon sour cream
  • 1/2 cup crumbled gorgonzola cheese, plus a little more for the top
  • 1/2 cup chopped walnuts
  • 1/4 cup water from the pasta
  • 3 - 4 Tablespoons chopped chives, (not green onions)
Instructions
  1. Cook the pasta according to the package instructions. Drain, but save about 1/4 cup of the water for the sauce!

  2. Melt the butter in a sauce pan and stir in the flour. Cook until the flour starts to turn slightly brown and smell nutty.

  3. Stir in the heavy cream and sour cream. Using a wire whisk, cook until it is a thick, creamy sauce. Slowly pour in the water from the pasta and continue to stir.

  4. Stir in the cheese and whisk until it is melted.

  5. Add the pasta and half of the walnuts to the pot and toss until the noodles are well coated.

  6. Serve immediately garnished with chives, a little more cheese and the rest of the walnuts.