Creamy Gorgonzola and Walnut Tagliatelle

• 12 oz tagliatelle
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 2 cups heavy cream
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. 3 Pour in the heavy cream and bring to a gentle simmer.
4. 4 Add the crumbled Gorgonzola and Parmesan, stirring until the cheese melts and the sauce is smooth.
5. 5 Toss the cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
6. 6 Stir in toasted walnuts and fresh parsley.
7. 7 Season with salt, pepper, and red pepper flakes if using.
8. 8 Serve immediately with additional grated Parmesan on top, if desired.

Equipment

• Large pot
• Skillet
• Wooden spoon
• Cheese grater

Variations

• For a vegan option, substitute Gorgonzola with a vegan blue cheese alternative and use plant-based cream.

Substitutions

• If Gorgonzola is unavailable, use another blue cheese like Roquefort or Danish blue.

Pairings

• A glass of Pinot Noir or a crisp Chardonnay complements the richness of the dish.

Nutrition

Tips

• Toasting the walnuts before chopping brings out their flavor.
• For a richer sauce, let it simmer for a few extra minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Freezing: This dish does not freeze well due to the cheese sauce. Best enjoyed fresh.

Serving Suggestions

• Pairs well with a simple green salad or roasted vegetables.

FAQ