Recipe by Chef Jacquie
Ingredients:
- 8 ounces Gorgonzola cheese, roughly chopped
- 4 cups of heavy cream
- Pinch of fresh grated nutmeg
- 1/2 cup of walnuts
- Black pepper to taste
- 1 pound of cooked pasta (Campanella, fusilli or farfalle shape)
- 1 Tablespoon of fresh Italian flat leaf parsley, chopped, for garnish
- 1 Tablespoon of fresh grated Parmigiano-Reggiano cheese, for garnish
- 4 whole walnuts, for garnish. Toast nuts in a pan with butter for a few minutes, do not burn
Over high heat, in a large frying pan, bring cream to a boil then lower heat and simmer until reduced by half. Add a pinch of nutmeg and simmer for 30 minutes; stirring frequently until cream reduces to nappe, coats the back of a spoon.
When sauce is finished turn off the heat and add cheese, stir until melted. Add nuts and stir and then add cooked pasta; toss until incorporated.
Place pasta on serving platter, garnish with chopped parsley, grated Parmigiano-Reggiano cheese and toasted walnuts.
