Spaghetti gorgonzola e noci

Here it is another quick dish for an authentic italian recipe.

Not everybody knows gorgonzola comes in two forms here in italy. The piccante one, which is aged for more time and is usually available worldwide, and the dolce (sweet) one, which is fresher and more creamy.

Both are perfect for this pasta, what changes are the how to make it, and the quantity you need.

I’m using the dolce one, but i’ll give you some directions also to make pasta with the piccante one.

Directions:

As always place water to boil, then start opening the nuts (1). Break them into pices and save half of it as a garnish (2). When the water is boiling, add salt and then spaghetti (3).

1

2

3

Take 1.7 Oz of Gorgonzola dolce (4), and smash it with a knife to make it creamy (5).

4

5

 If you are using the aged gorgonzola, place a small quantity of it in a cup and add some warm water from the pasta to make it creamy. Keep adding enough gorgonzola to give it taste, but not too much to make it too strong. Aged gorgonzola has much a stronger taste.

Place a frying pan on the stove, and warm it up without making it too hot. Add the spaghetti, and the smashed gorgonzola (6) and most of the nuts (7), and start mixing at low temperature. The gorgonzola will melt and mix with spaghetti. Eventually add a spoon of water from the pasta to make it creamier. Higer the temperature to remove the excessive water.

7

8

I like the gorgonzola to attach completely to spaghetti, so i almost make all the water to evaporate. Plate spaghetti, and place on the top the rest of smashed nuts an the nut kernel you saved earlier.

Serve hot. Buon appetito!

-B