Blue Cheese Tagliatelle: The Best Blue Cheese Tagliatelle Recipe from Cook'n

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	Blue Cheese Tagliatelle

Serves: 4

Ribbon-shaped noodles are called tagliatelle in every region of Italy except around Rome, where the most famous dish using this noodle, fettuccine Alfredo, gave it the name that stuck, which is why we call tagliatelle fettuccine in this country. Whatever you call it, this simple, pungent sauce coats the pasta beautifully, and the crushed crouton garnish delivers a disarming crunch.

   1 pound fettuccini pasta (tagliatelle), dried or fresh
   1 cup heavy cream
   Large pinch crusted red pepper flakes
   1 teaspoon chopped garlic, fresh or jarred organic
   1 cup crumbled gorgonzola cheese (4 3/4 ounces)
   1 cup coarsely chopped Italian (flat-leaf) parsley
   1/2 cup crusted herb croutons

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Bring a large pot of salted water to a boil. Add the fettuccine, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until tender. Drain.

Meanwhile, bring the cream to a simmer in a skillet over medium heat. Add the pepper flakes and garlic and simmer until the cream thickens slightly. Remove from the heat and stir in the Gorgonzola until it melts. Toss the cooked pasta with the sauce and parsley. Garnish each portion with some of the crushed croutons before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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