Fettuccine with Gorgonzola and Walnuts
This rich dish is cheesy without being gooey and the sweet onions balance out the spicy Gorgonzola. Serve with a crisp green salad and plenty of wine.
YIELD: 4 servings
INGREDIENTS- 1 (1 lb) package fettuccine or tagliatelle
- 1/4 cup olive oil
- 2 large onions, cut in half and sliced
- 4 ounces Gorgonzola Piccante, crumbled (May also be referred to as naturale, mountain, di monte or stagionato. Do not use "dolce" variety.)
- 1/2 cup chopped walnuts, toasted
Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to instructions or until al dente; drain and reserve a 1/2 cup of the pasta water.
Heat oil in a large skillet over medium low heat. Saute onions until soft and golden brown but not crisp, about 10 minutes. Combine pasta, onion mixture and Gorgonzola, in a larger skillet or serving bowl. Toss until evenly coated and cheese is melted. Add a few tablespoons of the pasta water if necessary to moisten. Top each serving with walnuts and serve.
SERVING SUGGESTION
Serve with Round Barn Cabernet Sauvignon.
Estimated Prep Time: 10 minutes
Cooking time: 30 minutes
