Pasta con Gorgonzola e Noci Recipe Guide

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#Pasta con Gorgonzola e Noci

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or saucepan
• Mixing spoon
• Colander
• Measuring cups and spoons

Ingredients

  

• Ingredients
• Pasta: 300g 10.5 oz of your choice (preferably penne or fettuccine)
• Gorgonzola cheese: 150g 5.3 oz, crumbled
• Walnuts: 100g 3.5 oz, roughly chopped
• Heavy cream: 200ml ¾ cup
• Butter: 2 tablespoons
• Garlic: 2 cloves minced
• Salt: to taste
• Black pepper: to taste
• Fresh parsley or chives: for garnish optional

Instructions

 

• Instructions
• Step 1: Cook the Pasta
• Boil Water: Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Add Pasta: Once the water is boiling, add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes).
• Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta using a colander.
• Step 2: Prepare the Sauce
• Melt Butter: In a skillet or saucepan over medium heat, melt the butter.
• Sauté Garlic: Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
• Add Cream: Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
• Incorporate Gorgonzola: Add the crumbled Gorgonzola cheese and stir until it melts and combines into a creamy sauce. This should take about 3-5 minutes.
• Season: Season the sauce with salt and black pepper to taste.
• Step 3: Combine Pasta and Sauce
• Combine: Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
• Add Walnuts: Stir in the chopped walnuts and mix until evenly distributed.
• Step 4: Serve
• Garnish: Serve hot, garnished with fresh parsley or chives if desired.
• Variations
• Vegetarian: This recipe is naturally vegetarian. However, you can enhance it by adding sautéed mushrooms or spinach.
• Nut-Free: Omit the walnuts or substitute with toasted pumpkin seeds.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.

Pasta con Gorgonzola e Noci, or Pasta with Gorgonzola and Walnuts, is a wonderfully creamy and flavorful dish that embodies the heart of Italian cuisine. The richness of the Gorgonzola cheese combined with the crunchy walnuts creates a delightful contrast that is sure to please your palate. From my own personal experience, this dish is not only simple to make but also impresses guests with its elegance and taste. Let me show you how I make this delicious meal.

Notes on What to Expect

When making Pasta con Gorgonzola e Noci, expect a rich and creamy sauce that clings beautifully to the pasta. The crunchy walnuts add texture, while the Gorgonzola provides a unique and delightful flavor that may surprise those who haven’t tried it before. This dish is perfect for a cozy dinner at home or impressing guests at a gathering.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 0 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 550 per serving
• Cost of Ingredients: $10-$15 (depends on ingredient quality and local prices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot for boiling pasta
  • Skillet or saucepan
  • Mixing spoon
  • Colander
  • Measuring cups and spoons
  • Check out the must-have equipment and ingredients for making a Savory  #pastacongorgonzolaenoci  here.

Ingredients

• Pasta: 300g (10.5 oz) of your choice (preferably penne or fettuccine)
• Gorgonzola cheese: 150g (5.3 oz), crumbled
• Walnuts: 100g (3.5 oz), roughly chopped
• Heavy cream: 200ml (¾ cup)
• Butter: 2 tablespoons
• Garlic: 2 cloves, minced
• Salt: to taste
• Black pepper: to taste
• Fresh parsley or chives: for garnish (optional)
• Check out the must-have equipment and ingredients for making a Savory  #pastacongorgonzolaenoci  here.

Instructions

Step 1: Cook the Pasta

1. Boil Water: Fill a large pot with water, add a pinch of salt, and bring it to a boil.
2. Add Pasta: Once the water is boiling, add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes).
3. Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta using a colander.

Step 2: Prepare the Sauce

4. Melt Butter: In a skillet or saucepan over medium heat, melt the butter.
5. Sauté Garlic: Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
6. Add Cream: Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
7. Incorporate Gorgonzola: Add the crumbled Gorgonzola cheese and stir until it melts and combines into a creamy sauce. This should take about 3-5 minutes.
8. Season: Season the sauce with salt and black pepper to taste.

Step 3: Combine Pasta and Sauce

9. Combine: Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
10. Add Walnuts: Stir in the chopped walnuts and mix until evenly distributed.

Step 4: Serve

11. Garnish: Serve hot, garnished with fresh parsley or chives if desired.

Variations

• Vegetarian: This recipe is naturally vegetarian. However, you can enhance it by adding sautéed mushrooms or spinach.
• Nut-Free: Omit the walnuts or substitute with toasted pumpkin seeds.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Check out the must-have equipment and ingredients for making a Savory  #pastacongorgonzolaenoci  here.

Tips

• Cheese Substitute: If Gorgonzola is too strong for your taste, you can substitute it with a milder cheese like mascarpone or cream cheese.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream or pasta water to revive the sauce.

Nutritional Information Per Serving

• Calories: Approximately 550
• Protein: 15g
• Fat: 36g
• Carbohydrates: 45g
• Fiber: 3g

I hope this guide has made making Pasta con 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 love hearing feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!