Scialatielli with gorgonzola cream and walnuts is a quick and super easy first course to prepare while the pasta cooks. It’s perfect for an impromptu dinner, when we’re running late for lunch, or simply when we’re not in the mood to cook, but still don’t want to sacrifice taste. It’s a delightful recipe, thanks to the very creamy sauce that envelops the scialatielli completely and the walnut pieces that add a crunchy note to the recipe. In short, a dish that makes your mouth water, a true comfort food, dedicated to gorgonzola enthusiasts.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 5.3 oz Sweet Gorgonzola
- 3.5 oz Robiola
- 2 tbsp Extra virgin olive oil
- to taste Fine salt
- to taste Black pepper
- to taste Pasta water
- 14 oz Fresh Scialatielli
- 15 Walnuts
Preparation
1) Bring water to a boil for the scialatielli. In the meantime, coarsely chop the walnuts.
2) In a large bowl combine the gorgonzola, with the rind removed, the robiola, olive oil, and a grind of black pepper. With a fork, mix the ingredients until you get a rather dense cream. Finally, add in the chopped walnuts. Do not add salt, as the gorgonzola is already very salty on its own.
3) When the water reaches a boil, add the scialatielli, bring back to boil, lightly salt the water and cook them for the recommended time.
4) When the pasta is al dente, set aside a couple of ladles of cooking water, drain the scialatielli thoroughly and add them to the cream.
Mix with a large fork, adding a little cooking water at a time, to thin the cream to the desired consistency, and serve immediately. You won’t resist the temptation to mop up the sauce with bread.
