Farfalle Gorgonzola e Noci
April 22, 2024
Persons
4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- * 1 pound farfalle pasta (or pasta of your choice)
- * 4 tablespoons butter
- * 2 cloves garlic, minced
- * 1 cup Gorgonzola cheese, crumbled
- * 1 cup heavy cream
- * Freshly ground black pepper, to taste
- * 1/2 cup chopped walnuts
- * Salt, to taste (optional)
- * Grated Pecorino Romano cheese (optional, for serving)
- * Additional chopped walnuts (optional, for serving)
- * Additional freshly ground black pepper (optional, for serving)
Instructions
- 1. Cook the farfalle pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- 2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3. Add the crumbled Gorgonzola cheese to the skillet and let it melt slightly, stirring occasionally.
- 4. Pour in the heavy cream and continue to cook, stirring constantly, until the sauce is smooth and creamy. Season with freshly ground black pepper to taste.
- 5. Add the cooked farfalle pasta to the skillet with the Gorgonzola sauce. Toss until the pasta is evenly coated with the sauce.
- 6. Stir in the chopped walnuts. If the sauce is too thick, add some of the reserved pasta water to loosen it up. (Recommended)
- 7. Serve the Gorgonzola e Noci pasta and top with additional chopped walnuts, grated Pecorino Romano cheese, and freshly ground black pepper if desired.
