Pasta al Gorgonzola e Noci Recipe Guide

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Pasta al Gorgonzola e Noci

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Colander
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• Pasta: 400g 14 oz of your choice (penne or fettuccine work well)
• Gorgonzola cheese: 150g 5 oz, crumbled
• Walnuts: 100g 3.5 oz, chopped
• Heavy cream: 200ml ¾ cup
• Butter: 2 tablespoons
• Garlic: 2 cloves minced
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: for garnish optional

Instructions

 

• Method
• Step 1: Cook the Pasta
• Boil Water: In a large pot, bring salted water to a boil. The salt will help flavor the pasta.
• Cook the Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent sticking.
• Step 2: Prepare the Sauce
• Melt the Butter: While the pasta is cooking, heat the butter in a large skillet over medium heat.
• Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
• Add Cream: Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
• Incorporate Gorgonzola: Add the crumbled Gorgonzola cheese to the cream. Stir until the cheese melts and the sauce is smooth. Season with salt and black pepper to taste.
• Step 3: Combine Pasta and Sauce
• Drain Pasta: Once the pasta is cooked, drain it in a colander, reserving a cup of the pasta cooking water.
• Mix Together: Add the drained pasta to the sauce in the skillet. Toss to coat the pasta evenly, adding a little reserved pasta water if needed to achieve your desired sauce consistency.
• Add Walnuts: Stir in the chopped walnuts, mixing well.
• Step 4: Serve
• Plate the Dish: Divide the pasta among serving plates or bowls.
• Garnish: If desired, garnish with chopped fresh parsley and additional walnuts for extra crunch.
• Variations
• Cheese Alternatives: For a milder flavor, you can substitute Gorgonzola with another blue cheese or even a creamy goat cheese.
• Nuts: If you’re not a fan of walnuts, pine nuts or pecans can be delicious alternatives.
• Add Vegetables: Incorporate sautéed spinach or arugula for added nutrition and flavor.

Keyword Pasta, Pasta al Gorgonzola, Pasta Noci

Pasta al Gorgonzola e Noci is a classic Italian dish that combines the rich, creamy flavors of Gorgonzola cheese with the delightful crunch of walnuts. This dish is not only indulgent but also simple to prepare, making it perfect for both weeknight dinners and special occasions. From my own personal experience, I can tell you that this recipe brings comfort and satisfaction with every bite. Let me show you how I make this delicious pasta dish.

Notes on What to Expect

This dish delivers a beautiful balance of creamy and nutty flavors. The Gorgonzola cheese provides a sharp, tangy note, while the walnuts add a delightful crunch. You can adjust the richness of the sauce by varying the amount of cream and cheese used.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: Around $12 (varies by location)
• Cuisine: Italian
• Course: Main course

Equipment Needed

• Large pot for boiling pasta
• Colander
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Gorgonzola e Noci  now.

Ingredients

• Pasta: 400g (14 oz) of your choice (penne or fettuccine work well)
• Gorgonzola cheese: 150g (5 oz), crumbled
• Walnuts: 100g (3.5 oz), chopped
• Heavy cream: 200ml (¾ cup)
• Butter: 2 tablespoons
• Garlic: 2 cloves, minced
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: for garnish (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Gorgonzola e Noci  now.

Method

Step 1: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil. The salt will help flavor the pasta.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent sticking.

Step 2: Prepare the Sauce

3. Melt the Butter: While the pasta is cooking, heat the butter in a large skillet over medium heat.
4. Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
5. Add Cream: Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Incorporate Gorgonzola: Add the crumbled Gorgonzola cheese to the cream. Stir until the cheese melts and the sauce is smooth. Season with salt and black pepper to taste.

Step 3: Combine Pasta and Sauce

7. Drain Pasta: Once the pasta is cooked, drain it in a colander, reserving a cup of the pasta cooking water.
8. Mix Together: Add the drained pasta to the sauce in the skillet. Toss to coat the pasta evenly, adding a little reserved pasta water if needed to achieve your desired sauce consistency.
9. Add Walnuts: Stir in the chopped walnuts, mixing well.

Step 4: Serve

10. Plate the Dish: Divide the pasta among serving plates or bowls.
11. Garnish: If desired, garnish with chopped fresh parsley and additional walnuts for extra crunch.

Variations

• Cheese Alternatives: For a milder flavor, you can substitute Gorgonzola with another blue cheese or even a creamy goat cheese.
• Nuts: If you’re not a fan of walnuts, pine nuts or pecans can be delicious alternatives.
• Add Vegetables: Incorporate sautéed spinach or arugula for added nutrition and flavor.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Gorgonzola e Noci  now.

Tips and Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free pasta for a gluten-free version of this dish.
• Dairy-Free: Replace the Gorgonzola and cream with a dairy-free cheese alternative and coconut cream.
• Nut-Free: Omit the walnuts or replace them with toasted sunflower seeds.

Nutritional Information Per Serving

• Calories: 450 kcal
• Protein: 12g
• Carbohydrates: 56g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 3g

I hope this guide has made making Pasta al Gorgonzola e Noci seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!