 Fettuccine with Gorgonzola and WalnutsThis 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
Ingredients1 (1 lb) package fettuccine or tagliatelle1/4 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
MethodBring 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 SuggestionServe with with the Candelaria Cabernet Sauvignon. Estimated Prep Time: 10 minutes |
