The first time I ever ate any kind of pasta with gorgonzola was on holiday in Sardinia many years ago. I was apprehensive, but it was sublime. Had I been a cat I would have been licking my lips in search of any stray morsels long after the plate had been cleared away. Be warned: this is not a dish for those watching their cholesterol.
Ingredients 225g pasta (I prefer macaroni: either penne or rigatoni)
100g creamy gorgonzola (the mountain variety that is almost like double cream is superb) or dolcelatte
50g unsalted butter.
150ml sour cream or crème fraîche, but single cream is also permissible. For total indulgence you could spoil yourself with mascarpone.
Salt and pepper to taste
Freshly grated parmesan for serving
Fill a large pan with salted water, bring to the boil, add your choice of pasta and cook for approximately 12 minutes until al dente.
Whilst the pasta is cooking, roughly cube the gorgonzola or dolcelatte.
Chop the walnuts.
Put the butter into a saucepan and melt gently.
Add the cheese and cream and heat until thoroughly combined.
Stir in the chopped walnuts.
Give everything a good stir, then remove from the heat.
Drain the cooked pasta.
Return to the hot saucepan, add the cheesey sauce and mix well.
Serve in soup bowls.
Liberally sprinkle freshly grated parmesan cheese on top and serve.