Fettuccine with Gorgonzola D.O.P and walnuts. I’ve already told you that I love gorgonzola, but I didn’t say I’m the only one! At home Gorgonzola D.O.P is always present — my father adored it and my mother always bought it, and it’s the same in my house: my kids and I can’t get enough of it, so I keep buying it to use everywhere, from the pizza, to first courses like purple potato gnocchi with gorgonzola cream or mains like pumpkin and potato cakes with gorgonzola, and even to enjoy it at dinner with a good slice of homemade bread. A few days ago my sister came to visit — we hadn’t seen each other for a while and I asked her to stay for lunch. I didn’t have much in the fridge except my favorite gorgonzola, fresh fettuccine and a few other things, but in the pantry I had walnuts and cooking cream: in short, it didn’t seem like much, but I had all the ingredients for a delicious first course! My sister stayed for lunch and together with my children we enjoyed a rich and flavorful meal, preparing very creamy and tasty Fettuccine with Gorgonzola D.O.P cream. Want to try them too? Let’s go to the kitchen — I’ll tell you the recipe. First, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make fettuccine with gorgonzola and walnuts
- 1 lb 2 oz fresh egg fettuccine (fresh)
- 8 oz Gorgonzola D.O.P
- 3/4 cup + 2 tbsp heavy cream (cooking cream)
- 2/3 cup grated Parmesan (Parmigiano)
- to taste black pepper
- to taste chopped walnuts
Tools
- Pot
- Pan
Preparation
This first course is really simple and quick, unless you decide to make the fettuccine at home — I bought the fresh ones in the supermarket refrigerated section. In a small pan, warm the cream over medium heat; just before it reaches a boil, turn off the heat, add the Gorgonzola D.O.P, a pinch of black pepper and the grated Parmesan. Stir with a spoon or a whisk until you obtain a smooth, velvety cream. Cook the pasta until al dente, drain it keeping a little of the cooking water aside, and transfer it to a large bowl. Dress with the Gorgonzola D.O.P cream and add a little cooking water if needed, mix gently and plate. Serve immediately with chopped walnuts or toasted hazelnuts.
Storage and tips
The pasta with Gorgonzola D.O.P cream and walnuts should be enjoyed hot and freshly made, so I recommend preparing only the amount you plan to eat. If you have leftovers, store them in the fridge for a maximum of 24 hours in an airtight container and reheat in a pan with a little oil before serving — you can even crisp it up a bit to get a nice golden crust.
The pasta with Gorgonzola D.O.P cream and walnuts should be enjoyed hot and freshly made, so I recommend preparing only the amount you plan to eat. If you have leftovers, store them in the fridge for a maximum of 24 hours in an airtight container and reheat in a pan with a little oil before serving — you can even crisp it up a bit to get a nice golden crust.
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From here you can return to the HOME and discover new recipes!
From here you can return to the HOME and discover new recipes!
