Gorgonzola Fettuccine With Spinach And Bacon
Gorgonzola Fettuccine With Spinach And Bacon

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gorgonzola fettuccine with spinach and bacon. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Gorgonzola Fettuccine With Spinach And Bacon is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Gorgonzola Fettuccine With Spinach And Bacon is something which I’ve loved my entire life. They are nice and they look wonderful.

Add spinach and cook until it wilts. Remove from pan and drain extra liquid. Bring a large pot of salted water to a boil.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook gorgonzola fettuccine with spinach and bacon using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Gorgonzola Fettuccine With Spinach And Bacon:
  1. Make ready gorgonzola sauce
  2. Get 2 1/2 tbsp butter
  3. Get 2 1/2 tbsp all purpose flour
  4. Prepare 2 cup warmed whole milk
  5. Prepare 1 cup grated parmesan cheese
  6. Prepare 1/2 cup crumbled gorgonzola cheese
  7. Get 1/8 tsp ground pepper
  8. Get 1/4 tsp salt
  9. Make ready pasta
  10. Prepare 1 lb dried fettuccine
  11. Take 8 stripes of thick cut bacon
  12. Take 2 cup fresh spinach leaves, cleaned and dried

Add spinach and cook until wilted. Add crumbled gorgonzola cheese and Parmesan cheese, stirring until melted. Drain fettuccine and top with sauce. This Gorgonzola and bacon panini with spinach is really easy to prepare but it packs a big flavor punch.

Steps to make Gorgonzola Fettuccine With Spinach And Bacon:
  1. Start by cooking your bacon stripes. Cook until lightly crisp but still a bit chewy. Set cooked bacon aside.
  2. Start Your fettuccini. In a large stock pot add 5 quarts hot water and 1/2 tablespoon of salt. Bring to a rolling boil.
  3. Add fettuccini and stir, let cook in boiling water for 15-18 minutes until cooked.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When pasta is cooked, drain it and add sauce to pasta in the large pot. Immediately add the fresh spinach. Mix well.
  9. Add two crumbled cooked bacon pieces to top each portion.
  10. Serve immediately!
  11. Recipe by taylor68too.

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. 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. Reviews for: Photos of Fettuccine with Chicken, Leeks, and Gorgonzola. Cook the pasta following pack instructions.

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