Fettuccine with Gorgonzola and Walnuts

This rich dish is cheesy without being gooey and the sweet onions balance out the spicy Gorgonzola. Serve with a crisp green salad and plenty of wine.

Yield: 4 servings

Ingredients

1 (1 lb) package fettuccine or tagliatelle
1/4 cup olive oil
2 large onions, cut in half and sliced
4 ounces Gorgonzola Piccante, crumbled (May also be referred to as naturale, mountain, di monte or stagionato. Do not use "dolce" variety.)
1/2 cup chopped walnuts, toasted

Method

Bring a large pot of lightly salted water to a boil. Add pasta, and cook according to instructions or until al dente; drain and reserve a 1/2 cup of the pasta water.

Heat oil in a large skillet over medium low heat. Saute onions until soft and golden brown but not crisp, about 10 minutes. Combine pasta, onion mixture and Gorgonzola, in a larger skillet or serving bowl. Toss until evenly coated and cheese is melted. Add a few tablespoons of the pasta water if necessary to moisten. Top each serving with walnuts and serve.

Serving Suggestion

Serve with with the El Peral Cabernet Sauvignon 2008.

Estimated Prep Time: 10 minutes
Cooking time: 30 minutes