A rich and creamy first course, perfect for those who love intense and enveloping flavors!
Ingredients for 4 people:
320 g of short or long pasta (penne, fusilli, or tagliatelle) 🍝
150 g of sweet gorgonzola (in pieces) 🧀
100 ml of fresh cream 🥛
50 g of shelled walnuts (coarsely chopped) 🌰
20 g of butter 🧈
2 tablespoons of grated Parmigiano Reggiano 🧀
Salt and pepper (to taste) 🧂
Fresh parsley (optional, for garnish)
Method:
1️⃣ Cook the pasta:
Bring a pot with plenty of salted water to the boil and cook the pasta al dente according to the times indicated on the package. Don’t forget to save some of the cooking water!
2️⃣ Prepare the Gorgonzola cream:
In a large pan, melt the butter over low heat. Add the sweet Gorgonzola in pieces and stir until it begins to melt. Add the fresh cream, continuing to stir until you obtain a smooth and velvety cream.
3️⃣ Add the walnuts:
Add the chopped walnuts to the cream, mixing well. Keep aside a few whole walnuts to decorate the dish at the end. Season with salt and pepper to taste.
4️⃣ Dress the pasta:
Drain the pasta al dente, keeping aside a little of the cooking water. Transfer the pasta to the pan with the Gorgonzola cream and mix well. If necessary, add a little cooking water to obtain a creamy and well-mixed consistency.
5️⃣ Serve:
Plate the pasta, garnish with the remaining walnuts, a sprinkling of Parmigiano Reggiano and, if you like, some chopped fresh parsley.
Tips and Variations:
You can use toasted walnuts for a more intense flavor.
If you want an even richer version, add some spicy gorgonzola for an extra touch!
For a lighter dish, replace the fresh cream with milk or a vegetable cream.
An irresistible dish that combines the strong flavor of gorgonzola with the crunchiness of walnuts!
