After a three week trip to Italy we were dying to make some authentic Italian food. Armed with cheese smuggled past Canadian Customs (they took my meat) we settled on a homemade Fettuccine with mushroom, Gorgonzola cheese sauce. We're familiar with making our own pasta so it wasn't a trip out of our comfort zone. It's amazing how good some eggs, flour and a little moldy cheese can be. The prep time varies but the entire meal can be completed in a couple hours.
