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Macaroni with Gorgonzola and Walnuts

by Sandra Lawson (follow)
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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.



Macaroni with gorgonzola sauce



Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 2 servings

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

Method
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.



Pasta, Boiling Water


Whilst the pasta is cooking, roughly cube the gorgonzola or dolcelatte.



Pasta, Boiling Water


Chop the walnuts.



Pasta, Boiling Water


Put the butter into a saucepan and melt gently.



Pasta, Boiling Water


Add the cheese and cream and heat until thoroughly combined.



Cheese, Cream


Stir in the chopped walnuts.



Cheese, Cream


Give everything a good stir, then remove from the heat.



Cheese, Cream


Drain the cooked pasta.



Cheese, Cream


Return to the hot saucepan, add the cheesey sauce and mix well.



Hot Pan


Serve in soup bowls.



Hot Pan


Liberally sprinkle freshly grated parmesan cheese on top and serve.



Macaroni with gorgonzola sauce


Categories
#Pasta
#Cheese
#Gorgonzola
#Dolcelatta
#Lunch
#Starter
#Italian
#Vegetarian
I like this Recipe - 10
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I also experienced this my husband and I shared a plate of home made gnocchi with Gorgonzola and roasted walnuts unbelievably yum
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