Fettucine with gorgonzola and walnuts

I used to go and stay with a school friend who lived near lake Como in Italy. Her family had wholeheartedly espoused the local cooking, and it was they who introduced me to the idea of Gorgonzola sauce with pasta – a very sophisticated concept!

What is the difference between Gorgonzola and Gorgonzola dolce?

Gorgonzola dolce is matured over only 50 days (Gorgonzola is matured over a period of at least 80 days). Gorgonzola dolce (literally, ‘soft, sweet’ in Italian) is indeed softer than its older brother in two ways: it’s much creamier; and it’s not nearly as pungent. Its blue streaking is not nearly as clear to see.

For more about white Gorgonzola, follow this link.

If you want to make this sauce a bit stronger…

It lends itself well to the forming the basis of a pasta sauce, but if you want something a bit more serious you could substitute a mix of the older Gorgonzola and some mascarpone – maybe in portions two-thirds to one-third.

In any case, this sauce takes no time to make – it’s literally just melted Gorgonzola loosened with a little milk.

The addition of the walnuts isn’t rocket science either: the success of the walnut-blue cheese marriage is well-documented.

To find out why it’s worth dry-frying the walnuts follow this link.

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