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
- 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?