Fettuccine with Gorgonzola and Walnuts

Recipes & Wine

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
Prep Time: 10 minutes | Cook Time: 30 minutes

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

Method:

• 1.

  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.

• 2.

  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 the El Peral Cabernet Sauvignon 2008 »

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