400g(14 oz) penne pastaor you favourite pasta shapes
2tbspunsalted butter
1banana shallotpeeled and finely chopped (or use 1/2 small onion)
2 cloves minced garlic
150ml(1/2 cup + 2 tbsp) double (heavy) cream
125g(4.5 oz) Gorgonzola cheesecrumbled or roughly chopped
2tbspfinely grated (shredded) parmesan
3tbspchopped fresh parsley
⅛tspsalt
¼tspblack pepper
To Serve:
1tbspfinely grated (shredded) parmesan
1pinchblack pepper
1tbspchopped fresh parsley
2tbspchopped toasted walnuts(simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).
Instructions
Cook the pasta in boiling water as per the cooking instructions, until al dente.
400 g (14 oz) penne pasta
Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
2 tbsp unsalted butter, 1 banana shallot
Add the minced garlic and cook for a further 1 minute.
2 cloves minced garlic
Add the cream, Gorgonzola cheese, Parmesan, parsley, salt, and pepper and stir until the Gorgonzola melts.
150 ml (1/2 cup + 2 tbsp) double (heavy) cream, 125 g (4.5 oz) Gorgonzola cheese, 2 tbsp finely grated (shredded) parmesan, 3 tbsp chopped fresh parsley, 1/8 tsp salt, 1/4 tsp black pepper
By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley, and toasted walnuts, then serve.