Fettuccini With Gorgonzola and Walnuts

1. 1

   Heat a small skillet over low heat; stir in walnuts.

2. 2

   Toast, stirring, until fragrant and lightly browned, about 3 minutes.

3. 3

   In a small saucepan, heat the cream until hot but not boiling.

4. 4

   Stir in the Gorgonzola until melted and sauce is creamy.

5. 5

   Add nutmeg and pepper.

6. 6

   Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes.

7. 7

   Drain.

8. 8

   Toss the fettuccini with the sauce; sprinkle with the walnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.