Recipe for Fettucine with Gorgonzola, Rosemary, and Walnuts
A Riff on an Old Favorite.
Today’s recipe is a riff on an Italian dish I’ve enjoyed since I was in my early 20s. When I first had fettuccine with Gorgonzola cream sauce, it was quite the revelation. Flavorful and easy. I’ve made it multiple times in its simplest version containing only Gorgonzola dolce and cream, maybe a little unsalted butter. What could possibly be wrong with that combination?
Gorgonzola dolce — as opposed to Gorgonzola picante — is a very creamy blue cheese from Northern Italy. Most often in supermarkets, I see the picante version, which is what one might crumble on a salad. It would not work for this recipes — it is much too strong. Other mild, creamy blue cheese would be best.
24toasted walnut halvesfour set aside, remaining chopped
12ouncesdried fettuccine or 1 pound fresh
4small rosemary sprigsfor garnish
Instructions
Bring a large pot of water to a boil.
Melt the butter in a large skillet over medium heat and add the minced shallot. Cook 3 minutes, then add the chopped rosemary. Continue cooking until the shallot is clear and beginning to turn golden — another 2 to 3 minutes.
Add the cream and then the cheese. Let the cheese melt into the cream and season lightly with salt and generously with freshly ground black pepper. Stir in the chopped walnuts then turn off the heat and let sit (it will thicken) until the pasta is ready.
When the pot of water is boiling, add a tablespoon or two of salt, then the pasta. Cook according to the package instructions (for fresh fettuccine, cook about 3 minutes). Before draining. Reserve 1/2 cup of the pasta water. Drain the pasta and add it to the sauce along with half the pasta water. Reheat over medium-high heat and mix well, adding more pasta water as needed to make a light, creamy sauce.
Divide the pasta among four pasta plates or bowls, and garnish with walnut halves and a sprig of rosemary. Serve immediately.
I did like the plates in Paris, Eha, but the lighting and backgrounds weren’t as good. So Rome won with its beautiful backdrop and simple white bowls!
Hi Evelyn — thanks for asking. I will add something to the post! Gorgonzola dolce is a sweet and creamy blue cheese from northern regions of Italy. Gorgonzola picante — or sharp — is the type we buy to crumble. It is drier and more pungent.
Thanks for the shopping tip. I was wondering how many specialty shops I was going to have to visit to get the right cheese. I can also see the addition of mushrooms and perhaps peas to make this a more well-rounded meal.
this looks wonderful David. Hubby doesn’t eat blue cheese (says it tastes like ants – how does he know that? hehehe…) but boy this looks good!
cheers
sherry
This is absolute perfection, David! Gorgonzola, rosemary, and walnuts are one of my favourite flavour combinations – rich, earthy, and just made for pasta.
David, what a triumph! I didn’t know of gorgonzola dolce, but I do know where I can creamy ones, so maybe I’ll look for the former but grab the latter if I can’t find it. I love walnuts. I’ll bet this would be amazing with homemade pasta.
If you get a chance to find the Gorgonzola dolce, I would love ot know what you think. It is pretty spectacular. Yes, this would be perfect with homemade pasta.
I haven’t been on your blog for such a long time but I can see – unlike me – you’ve been busy during summer with plenty lovely recipes! This gorgonzola and walnuts pasta dish look scrumptious 🙂
Eha Carr
September 12, 2026 at 3:55 amPerfection on a plate! Yes, please! Oh, and may I borrow the Parisian crockery . . .
David Scott Allen
September 12, 2026 at 9:23 amI did like the plates in Paris, Eha, but the lighting and backgrounds weren’t as good. So Rome won with its beautiful backdrop and simple white bowls!
angiesrecipes
September 12, 2026 at 5:39 amNot a pasta fan, but big YES to Gorgonzola sauce!!
David Scott Allen
September 12, 2026 at 9:22 amThe sauce is quite fun! And can be used on many proteins as well.
Susan Manfull
September 12, 2026 at 6:04 amWow, does this look great!?
David Scott Allen
September 12, 2026 at 9:22 amInterested in having it next week?
Mimi Rippee
September 12, 2026 at 7:18 amFantastic! Love the view behind the pasta bowl!
David Scott Allen
September 12, 2026 at 9:22 amThe view we saw every morning when we woke up. The kitchen had no view!
Barb
September 12, 2026 at 7:21 amInteresting and unusual twist to a classic – looks delicious! I’ve never used nuts in a pasta recipe. I have made this classic with sautéed mushrooms and thyme, which is also delicious. Pasta is so versatile, it’s fun to experiment with it!
David Scott Allen
September 12, 2026 at 9:21 amMushrooms are a fun idea — I must try that! The nuts I usually use with pasta are pine nuts, but the walnuts are a great nut to consider, Barb.
Frank | Memorie di Angelina
September 12, 2026 at 7:42 amSounds gorgeous, David! By coincidence we just had gnocchi al gorgonzola the other day. Next time I’m adding a bit of walnut and a sprig of rosemary.
David Scott Allen
September 12, 2026 at 9:21 amThanks, Frank — they are nice additions especially as we come into fall (walnut season).
2pots2cook
September 12, 2026 at 8:01 amThis pasta is just beautiful David!
David Scott Allen
September 12, 2026 at 9:18 amThanks, Davorka!
Evelyn A Meany
September 12, 2026 at 8:12 amWhat is gorgonzola dolce?
David Scott Allen
September 12, 2026 at 9:18 amHi Evelyn — thanks for asking. I will add something to the post! Gorgonzola dolce is a sweet and creamy blue cheese from northern regions of Italy. Gorgonzola picante — or sharp — is the type we buy to crumble. It is drier and more pungent.
Mad Dog
September 12, 2026 at 8:15 amYou’ve outdone yourself again! It stated out sounding delicious and then got even better. I will be making this.
David Scott Allen
September 12, 2026 at 9:15 amThanks Mad Dog — I really cannot resist those big vats of Gorgonzola dolce (the entire wheel). This was a great way to use it!
Melissa
September 12, 2026 at 9:14 amFor us blue-cheese dislikers, what kind of cheese would you suggesting substituting for the Gorgonzola?
David Scott Allen
September 12, 2026 at 9:34 amBlue cheese haters… so sad. 😉 I would suggest something really creamy and full flavored. Saint André, or Explorateur would work really well.
Melissa
September 12, 2026 at 3:31 pmYup, I can’t abide it. It just tastes like mold to me (what a surprise!)
I’ll give Saint André or Explorateur a try.
David Scott Allen
September 12, 2026 at 4:22 pmBut now I am going to need to try it with those cheeses… It actually sounds really good!
Jill W Becker
September 12, 2026 at 9:43 amGorgonzola is a favorite of ours – must try soon.
David Scott Allen
September 12, 2026 at 10:03 amWe love it, too, Jill. I know Whole Foods carries the Gorgonzola dolce, as does Roma Imports. Not sure where else!
Carolyn Niethammer
September 12, 2026 at 11:18 amThanks for the shopping tip. I was wondering how many specialty shops I was going to have to visit to get the right cheese. I can also see the addition of mushrooms and perhaps peas to make this a more well-rounded meal.
David Scott Allen
September 12, 2026 at 4:23 pmYou are welcome, Carolyne — and I should have mentioned Time Market, too. I really love their cheese selection! Peas are a great idea!
Sherry M
September 12, 2026 at 4:07 pmthis looks wonderful David. Hubby doesn’t eat blue cheese (says it tastes like ants – how does he know that? hehehe…) but boy this looks good!
cheers
sherry
David Scott Allen
September 12, 2026 at 4:21 pmAs soon as I read that, Sherry, I was going to ask… but you beat me to it! Thanks!
FEL!X
September 12, 2026 at 7:01 pmGorgonzola dolce and walnuts: always a perfect combination!
David Scott Allen
September 15, 2026 at 4:15 amWe sometimes even have this combination for dessert with a rich dark honey.
Pauline
September 12, 2026 at 11:34 pmThis looks delicious David, I could tuck into it right now being nearly dinner time. I have just the blue cheese in mind to make it.
David Scott Allen
September 22, 2026 at 9:37 amWonderful! What is your favorite blue cheese, Pauline?
Ronit Penso
September 13, 2026 at 10:35 amI’ve just baked a new batch of my blue cheese, rosemary and pecan crackers (recipe in my blog), so I’m definitely in the mood for your pasta! 🙂
David Scott Allen
September 15, 2026 at 4:12 amThey sound wonderful, Ronit.
Ben | Havocinthekitchen
September 13, 2026 at 3:45 pmThis is absolute perfection, David! Gorgonzola, rosemary, and walnuts are one of my favourite flavour combinations – rich, earthy, and just made for pasta.
David Scott Allen
September 15, 2026 at 4:11 amIt is a fantastic combination, Ben — and, yes, perfect for pasta!
Jeff the Chef
September 14, 2026 at 5:37 pmDavid, what a triumph! I didn’t know of gorgonzola dolce, but I do know where I can creamy ones, so maybe I’ll look for the former but grab the latter if I can’t find it. I love walnuts. I’ll bet this would be amazing with homemade pasta.
David Scott Allen
September 15, 2026 at 4:10 amIf you get a chance to find the Gorgonzola dolce, I would love ot know what you think. It is pretty spectacular. Yes, this would be perfect with homemade pasta.
The-FoodTrotter
September 15, 2026 at 2:03 pmI haven’t been on your blog for such a long time but I can see – unlike me – you’ve been busy during summer with plenty lovely recipes! This gorgonzola and walnuts pasta dish look scrumptious 🙂
David Scott Allen
September 22, 2026 at 9:38 amThanks, Romain. It has been a busy summer. I’m glad you like this recipe.
Raymund
September 17, 2026 at 5:06 pmDavid, this pasta looks like pure comfort rich, creamy, I love pastas like this.
David Scott Allen
September 22, 2026 at 9:38 amThanks, Raymund. I am a sucker for any pasta with the cream sauce!
Marcelle
September 22, 2026 at 7:07 pmYou had me at Gorgonzola… 🙂 This looks like some amazing comfort food to me!
David Scott Allen
September 26, 2026 at 7:21 amIt is, indeed — so creamy and flavorful. Isn’t Gorgonzola the best?