Recipe: Tagliatelle with gorgonzola, pear and walnut

This is an indulgently rich dish to soothe body and soul, whatever the weather

Chef’s note: While the pear and walnut in this recipe are not essential, the delicate sweetness of the fruit cuts through the intense richness of the sauce and it’s little extra effort to throw them in.

Serves 4

Hands on time: 15-20 minutes 

Ingredients: 

350g tagliatelle

80ml single cream

450g Gorgonzola cheese, chopped

1 large or 2 small pears

A handful of whole walnuts

Fine sea salt

Freshly ground black pepper (optional)

Method:

• Fill a large saucepan with water, add a generous pinch of salt and bring to the boil.When the water is galloping, add the pasta and cook until al dente according to the packet instructions.

• Meanwhile, pour the cream into a small saucepan and add the cheese, then set over a medium-low heat and stir occasionally until the cheese has almost completely melted. Core the pear(s) and slice finely, then roughly chop the nuts.

• Drain the pasta in a colander, reserving a little of the cooking water (roughly 1⁄4 cup), toss in the cheese sauce and reserved cooking water, then, just before serving, toss through the pear and walnut pieces. Add a little black pepper, if you like, and serve immediately.

This recipe is from A Table for Friends by Skye McAlpine and first appeared in the 2020 Sept/Oct issue of Irish Country Magazine.