Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, gorgonzola fettuccine with spinach and bacon. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
DIRECTIONS Add spinach, Gorgonzola & lemon juice. Season to taste with salt & freshly ground black pepper. Home » All food » Spinach Fettuccine with Gorgonzola Sauce.
Gorgonzola Fettuccine With Spinach And Bacon is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Gorgonzola Fettuccine With Spinach And Bacon is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook gorgonzola fettuccine with spinach and bacon using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Gorgonzola Fettuccine With Spinach And Bacon:
- Take gorgonzola sauce
- Take 2 1/2 tbsp butter
- Take 2 1/2 tbsp all purpose flour
- Take 2 cup warmed whole milk
- Get 1 cup grated parmesan cheese
- Take 1/2 cup crumbled gorgonzola cheese
- Get 1/8 tsp ground pepper
- Take 1/4 tsp salt
- Make ready pasta
- Prepare 1 lb dried fettuccine
- Make ready 8 stripes of thick cut bacon
- Get 2 cup fresh spinach leaves, cleaned and dried
Add a generous splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and boil until sauce slightly thickens. Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Spinach fettuccine pasta is tossed with chicken, leeks, and a creamy Gorgonzola cheese sauce for a rich, delicious dinner that's easily made vegetarian by omitting the chicken.
Instructions to make Gorgonzola Fettuccine With Spinach And Bacon:
- Start by cooking your bacon stripes. Cook until lightly crisp but still a bit chewy. Set cooked bacon aside.
- Start Your fettuccini. In a large stock pot add 5 quarts hot water and 1/2 tablespoon of salt. Bring to a rolling boil.
- Add fettuccini and stir, let cook in boiling water for 15-18 minutes until cooked.
- While the pasta is cooking, start the sauce. In a large deep sided pan, add butter and melt it over medium heat. Whisk in flour and cook for 1 minute, constantly whisking.
- Add in warm milk and whisk until a smooth sauce appears. Bring this to a soft boil whisking slowly so bottom doesn't burn. Cook until thickened.
- Gently whisk in both cheeses. Whisk and cook until a creamy sauce forms. If sauce is too thick you can add a 1/4 warm milk at a time until desired thickness.
- Remove from heat, taste. Add pepper and salt if you feel it's needed. Both cheeses are salty. You can add the full amount called for or just to taste.
- When pasta is cooked, drain it and add sauce to pasta in the large pot. Immediately add the fresh spinach. Mix well.
- Add two crumbled cooked bacon pieces to top each portion.
- Serve immediately!
- Recipe by taylor68too.
Reviews for: Photos of Fettuccine with Chicken, Leeks, and Gorgonzola. View top rated Spinach fettuccine with gorgonzola recipes with ratings and reviews. This Gorgonzola and bacon panini with spinach is really easy to prepare but it packs a big flavor punch. Is it too early for round two with the Panini Press? I told you I was dying to add some bacon, and if that means having paninis twice within a week, I guess I can sacrifice.
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