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Tagliatelle with Gorgonzola, Pear and Walnut

Course: dinner, lunch
Cuisine: Italian
Keyword: gorgonzola, pear, tagliatelle
Servings: 4 people
Author: Skye McAlpine


  • 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.