Fettuccine Gorgonzola - cooking recipe

Ingredients

1 lb fettuccine (uncooked)
1/4 cup olive oil or 1/4 cup butter
2 tablespoons minced fresh garlic (or to taste)
1 1/2 cups gorgonzola, crumbled
1 cup whipping cream (unwhipped)
1 cup half-and-half cream
1 teaspoon dried red pepper flakes (can use more)
salt and black pepper
3 large eggs, lightly beaten
9 slices prosciutto, chopped
1 1/4 cups grated parmesan cheese (can use more to taste)
1/4 cup chopped fresh parsley

Preparation

Cook the pasta in a large pot of boiling salted water until just el-dente; drain.
Reserve and set aside about 1/2 cup pasta water.
In another heavy bottomed pot heat olive oil over medium heat.
Add in garlic and dried red pepper flakes; saute for about 2 minutes.
Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired.
Add in the cooked fettuccine to the sauce; toss to coat, remove from heat.
Add in the slightly beaten eggs, toss again to coat.
Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together.
Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water).
Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl.
Delicious!