Spaghetti con Gorgonzola e Mascarpone
Instructions:
- 1 / 2 pound spaghetti (225 g)
- 2 ounces gorgonzola cheese, at room temperature (60 g)
- 2 ounces mascarpone, at room temperature (60 g)
- 1/ 2 cup finely chopped walnuts, plus 2 tablespoons coarsely chopped, for garnish (60 g)
- 3 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- In a large pot of boiling salted water, cook the spaghetti until it is al dente.
- While the pasta is cooking, prepare the sauce: Put the gorgonzola in the bowl in which you will be serving the pasta. Add the mascarpone and blend with a fork. Scoop out ¡¿› cup of the pasta cooking water and stir it into the cheeses a little at the time, until the sauce is creamy but not too runny; you may not need it all. Add the finely chopped nuts and Parmesan cheese. Season lightly with salt and pepper to taste.
- Drain the pasta (not too thoroughly) and turn it into the bowl with the cheeses and nuts. Toss all together. Serve at once with the extra nuts sprinkled over the finished pasta and a pepper mill on the table.