John Myers
Spaghetti with Walnut Gorgonzola Sauce
The perfect spaghetti with walnut gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 1 toe Garlic
- 100 g Roughly chopped walnuts
- 1 tbsp Butter
- 5 cl Brandy or cognac
- 250 ml Cream
- 200 g Gorgonzola blue cheese
- 1 Splash Lemon juice
- 1 Splash Nutmeg
- 1 Splash Pumpkin seed oil
- Salt and pepper
- Peel and finely chop the garlic. Roughly chop the walnuts.
- Heat 1 tbsp butter in a saucepan and roast the garlic and walnuts in it.
- Deglaze with brandy or cognac. Let the alcohol boil off while stirring.
- Turn the stove down to ¼ and add the chopped cheese to the nuts.
- When the cheese melts add the cream. Heat slowly while stirring.
- Season with lemon juice, nutmeg and pepper. Use caution when salting. The cheese is very strong.
- Cook the spaghetti according to the manufacturer’s instructions.
- Serve the spaghetti and sauce with pumpkin seed oil and basil.
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