Servings: 4 people

  • 350 g. of noodles (or another type of long pasta)
  • 250 g. by Gorgonzola D.O.P. Galbani
  • 40 g. calonge nuts
  • 2 tablespoons of extra virgin oil
  • Two fingers of dry white wine
  • 1 white onion
  • 1 clove garlic
  • Salt and pepper to taste

Elaboration

  1. Heat the oil in a frying pan and gently fry the onion with the crushed garlic clove. Salt it and, when the onion begins to toast, add the wine and let it evaporate.
  2. Remove the garlic clove, add the gorgonzola D.O.P. and mash it with a fork to obtain a homogeneous cream. Meanwhile, cook the pasta, drain it when it is al dente (little cooked) and sauté it in a pan with the cream, add a good pinch of pepper and a couple of tablespoons of the water that was used to cook the pasta.
  3. Serve the noodles piping hot, sprinkled with the pieces of walnuts.