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Suggest a better descriptionIn an enamel saucepan, melt the butter over low heat, add the Gorgonzola cheese, Half and Half, and salt. Mash the Gorgonzola with a wooden spoon and stir to mix over a low flame. Cook about 1 minute until sauce becomes thick and creamy. In the meantime, cook the pasta according to the package directions and drain. Just before fettuccini is done, stir the whipping cream into the cheese sauce over a low flame. Place the pasta on a warm platter and pour sauce over. Toss until coated. Add Parmesan cheese and toss to mix well. Serve immediately with more Parmesan cheese on the side. Yield: 8 servings. BEN HUSSMAN (MRS. WALTER, JR.) From
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 366 | ||
Calories from Fat: 154 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 94.9mg | 29 % | |
Sodium 350.9mg | 12 % | |
Potassium 214.5mg | 6 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.1g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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