This rich and creamy pasta dish is deliciously simple and wonderfully comforting alongside drinks with friends. From Skye McAlpine’s beautiful new cookery book, A Table For Friends
IMAGE: SKYE McALPINE
The pear and walnut are by no means essential, in fact a plate of tagliatelle drenched in just the creamy, peppery cheese sauce is pure joy. However, the chunks of fruit add a delicate sweetness that cuts through the intense richness of the sauce and it’s little extra effort to throw them in.
This dish breaks all my rules of stress-free cooking for friends, as it can in no way be prepared in advance. But it’s so simple to make that I feel comfortable and happy serving it to company, though I would baulk at cooking it for more than six, because the delicate timings of the pasta become too unwieldy for my peace of mind.
Tagliatelle with Gorgonzola, Pear and Walnut
- 350 g tagliatelle
- 80 ml single cream
- 450 g Gorgonzola cheese chopped
- 1 large (or 2 small) pears
- 1 handful whole walnuts
- fine sea salt
- freshly ground black pepper optional
- 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 taken from A Table For Friends: The Art of Cooking for Two or Twenty, by Skye McAlpine. Published by Bloomsbury.
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