Heavy cream, mascarpone, and gorgonzola dolce—this triple menace of a sauce is buttery with a slight tang, and it pairs so effectively with the walnuts. At first look on the recipe, I assumed it might be too heavy and wealthy for the fragile skinny pasta, however boy, was I unsuitable. The sauce is silky and surprisingly mild in texture, it simply flows with the lengthy pasta.
Melting the heavy cream and the cheeses slowly utilizing the double-boiler methodology should be the important thing right here. I tried to do the identical in a small saucepan on low warmth the second time I made this pasta, nevertheless it didn’t yield the identical luscious texture.
This recipe makes a stunning dinner for 2, however halve the recipe if you happen to’re making it only for your self, because it loses the velvety magic the following day, and it doesn’t reheat effectively. End up fascinated about it the following day? Simply make it once more—it comes collectively in minutes. I extremely suggest serving it on warmed plates.
