Fettuccine with Gorgonzola, Walnuts, and Rosemary
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot finely minced
- 1 1/2 tablespoons finely chopped rosemary
- 1/2 cup cream
- 1/2 to 2/3 cup Gorgonzola dolce
- salt
- pepper
- 24 toasted walnut halves four set aside, remaining chopped
- 12 ounces dried fettuccine or 1 pound fresh
- 4 small rosemary sprigs for 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.
Notes
Serves 4.