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 a 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.
When in Paris, I zhuzh’d the recipe by adding sautéed shallot, toasted walnuts, and fresh rosemary. It was a big hit. A few weeks later in Rome, I adjusted the recipe a little, wrote it down, took a few photos on the windowsill, and — ecco! — Fettuccine with Gorgonzola Dolce, Walnuts, and Rosemary.
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.
Interesting 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!
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
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!