Gourmet Gorgonzola and Walnut Cream Pasta

1.Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

2.While the pasta cooks, prepare the walnuts: Heat the olive oil in a small skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, for 3 to 5 minutes until fragrant and lightly browned. Remove from heat and set aside.

3.In a separate medium saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté gently for about 30 seconds until fragrant; do not allow it to brown.

4.Reduce the heat to low. Pour in the heavy cream and milk. Stir gently until just warmed through, ensuring it does not boil.

5.Add the crumbled Gorgonzola cheese to the cream mixture. Stir continuously until the cheese has completely melted and the sauce is smooth and homogenous. Season the sauce with a pinch of nutmeg and freshly ground black pepper. Taste and adjust salt if necessary (Gorgonzola is already salty).

6.Before draining the pasta, reserve about 1 cup (240ml) of the starchy pasta cooking water.

7.Drain the pasta and immediately transfer it to the saucepan with the Gorgonzola sauce. Toss vigorously to coat every piece evenly.

8.If the sauce seems too thick, gradually add small splashes of the reserved pasta water until the sauce reaches a creamy, luxurious consistency that clings well to the pasta.

9.Divide the pasta among serving bowls. Top generously with the toasted walnuts and garnish with freshly chopped parsley before serving immediately.