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Tagliatelle ribbons wrapped in creamy gorgonzola sauce, sprinkled with toasted walnuts and a hint of sage.

Pasta al Gorgonzola e Noci (Creamy Gorgonzola and Walnut Pasta)

This creamy gorgonzola and walnut pasta is rich, silky, and comforting — the kind of meal that feels like a warm hug on a cool evening. With toasted walnuts for crunch and blue cheese for depth, it’s simple, elegant, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 12 oz 340 g pasta (rigatoni or tagliatelle work best)
  • 8 oz 225 g gorgonzola cheese (dolce or piccante, to taste)
  • ½ cup heavy cream or warm milk for a lighter version
  • ¼ cup chopped walnuts plus extra for topping
  • 1 tbsp butter
  • 1 small garlic clove thinly sliced (optional)
  • 1 sage leaf optional
  • Salt for pasta water, enough to taste “like the sea”
  • Freshly ground black pepper
  • Optional: grated Parmesan or Pecorino for extra flavor

Method
 

Boil the pasta water:
  1. Bring a large pot of water to a rolling boil and salt it generously — it should taste like the sea.
Cook the pasta:
  1. Add the pasta and cook until just al dente. Don’t drain yet — you’ll need some of the starchy water later.
Toast the walnuts:
  1. In a dry pan over medium heat, toast the chopped walnuts for 1–2 minutes until fragrant. Set aside.
Make the sauce base:
  1. In a wide skillet over low heat, melt the butter. Add the sliced garlic and sage (if using) and let them bloom gently for 30 seconds without browning.
Melt the cheese:
  1. Add cubed gorgonzola and cream (or milk) to the pan. Stir slowly until the cheese melts and the sauce becomes smooth and glossy. Keep the heat low to prevent splitting.
Combine pasta and sauce:
  1. Move the cooked pasta directly from the pot into the sauce pan, bringing a little starchy water with it. Toss and stir until everything is well coated and silky. Add small splashes of the pasta water as needed to adjust the consistency.
Add the walnuts:
  1. Fold in most of the toasted walnuts, saving a few for garnish.
Season and serve:
  1. Taste and season lightly with salt and freshly cracked black pepper. Serve immediately with a sprinkle of chopped walnuts and optional grated Parmesan.

Notes

  • Use gorgonzola dolce for a mild, creamy flavor or gorgonzola piccante for a stronger, savory bite.
  • Always keep the heat low when melting the cheese — it prevents the sauce from becoming oily or grainy.
  • Toasting the walnuts adds a deep aroma and keeps them crunchy even in the sauce.
  • Warm your serving bowls before plating — it helps keep the sauce silky and hot.
  • For a one-pot shortcut, cook pasta in light stock, then stir in cheese, cream, and walnuts at the end.