This is quick pasta recipe with three simple ingredients-pasta, gorgonzola dolce, and noci (walnuts). Just like tomato & basil, bread & butter, gorgonzola e noci are that love at first sight, better together, meant to be marriage of flavors.
Can you even call something a recipe with such few ingredients that you can fare ad occhcio (do by eye, aka “eyeball it”)?
However, we wanted to share this recipe with you because…
- I’ve never had it before in the US, and this delectable combination needs to be shouted about from the rooftops.
- It’s super easy to make-perfect for a quick & easy lunch or dinner.
- It’s insanely delicious-the gorgonzola gets all creamy just like the American favorite Mac & Cheese, except there’s no butter or milk involved!
Some key things to keep in mind
- We love using a mortar & pestle to grind the nuts, but you could use whatever you have on hand like a knife or food processor.
- We recommend gorgonzola dolce, which is more creamy and mild (delicato) than the more pungent gorgonzola stagionato (aged gorgonzola).
- This sauce works well with any type of pasta rigate (with ridges; not smooth), or even spaghetti.
About Gorgonzola Dolce
- Region: Lombardia
- Milk: Cow (vacca)
- Taste: it’s got that addictive, savory umami thing going on (if you know what I mean). It’s not as pungent or tangy as gorgonzola piccante.
- Characteristics: A creamy (cremoso) cheese with ribbons of blue mold (muffa)
- Read about gorgonzola in Italian
My instincts say prosecco would go well with this dish (but really, what doesn’t go well with prosecco)?! Other sources say that Sangiovese like a Chianti or Brunello di Montalcino for red or riesling for white would pair well too. Something with honey notes would be delicious.
- Creamy cheese = Formaggio cremoso
- Mold = La muffa
- Cow’s milk = Latte vaccino
- Pasta with ridges = Pasta rigate
- Fast = Veloce
- Easy = Facile
- Tasty = Saporita
- Mortar & pestle = Mortaio & pestello
This is a quick pasta that comes together in under 30 minutes, with just 3 ingredients.
- 200 grams pasta (100 g per person)
- gorgonzola dolce
- 4 walnuts
Weigh the pasta (approx 100g per person).
Bring the water to a boil in a large pot. Add approx. 1 tbsp. sea salt when it comes to a boil.
While the water is coming to a boil, finely grind the walnuts with a mortar & pestle (alternatively with a food processor or knife).
Once the water is boiling, add the pasta and cook for the recommended time on the package.
While the pasta is cooking, melt the gorgonzola in a saucepan over low heat. Tip: add a spoonful of the foamy part of the pasta water to make it extra creamy!
Once the pasta is cooked al dente, add it to the melted gorgonzola and add the finely ground walnuts.
Buon apetito! Enjoy!
- Make sure to use gorgonzola dolce for this particular recipe.
- To finely chop the nuts you can use: a knife, food processor, or mortar & pestle (what we use)
- We love whole wheat pasta, but you can use whatever you prefer!
Have you ever had this delectable combination before? What wine would you pair with gorgonzola dolce?