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.