Penne Gorgonzola e Noci with Toasted Walnuts and Pepper

Why You’ll Love This Recipe

• Restaurant-luxe sauce in 30 minutes using weeknight-friendly steps.
• Gorgonzola melts into a velvety, glossy coating with just butter and starchy pasta water.
• Toasted walnuts add warmth and crunch; pear slivers bring a gentle, elegant sweetness.
• Balanced, deeply flavored, and endlessly comforting with minimal ingredients.

Grocery List

• Produce: 1 small garlic clove, 1 firm ripe pear (optional), fresh chives or parsley (optional), 1 lemon (optional)
• Dairy: Gorgonzola (6 oz/170 g), unsalted butter (2 tbsp)
• Pantry: Penne (12 oz/340 g), walnuts (3/4 cup/85 g), kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) penne rigate
• 4 quarts (3.8 L) water
• 1 1/2 tbsp kosher salt (for the pasta water)

Sauce & Toppings

• 3/4 cup (85 g) walnut halves
• 2 tbsp (28 g) unsalted butter
• 1 small garlic clove, lightly smashed (optional)
• 6 oz (170 g) Gorgonzola dolce or piccante, crumbled
• 1/2 tsp freshly cracked black pepper, plus more to taste
• Fine sea salt, to taste
• 1 to 1 1/2 cups reserved starchy pasta water (use as needed)
• 1 tbsp finely chopped fresh chives or flat-leaf parsley (optional)

Optional Pear Garnish

• 1 firm, ripe pear (such as Bartlett or Anjou), cored and thinly sliced
• 1 tsp fresh lemon juice (to toss with the pear so it doesn’t brown)

Step-by-Step Instructions

Step 1: Toast the walnuts

Place the walnut halves in a dry skillet over medium heat and toast, stirring occasionally, until fragrant and a shade darker, 5–6 minutes. Transfer to a cutting board and roughly chop. Alternatively, toast on a baking sheet in a 350°F (175°C) oven for 8–10 minutes. Set aside.

Step 2: Boil the pasta water and prep

Bring 4 quarts (3.8 L) of water to a rolling boil. Stir in 1 1/2 tablespoons kosher salt. Crumble the Gorgonzola, smash the garlic clove (if using), and thinly slice the pear. Toss pear slices with 1 teaspoon lemon juice and set aside.

Step 3: Cook the penne and reserve starchy water

Cook the penne according to package directions until 1 minute shy of al dente (typically 9–10 minutes). Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain pasta.

Step 4: Start the sauce base gently

In a wide, large skillet (12-inch) over medium-low heat, melt the butter. Add the smashed garlic and warm just until fragrant, 30–60 seconds; do not brown. Remove and discard the garlic.

Step 5: Melt Gorgonzola with starchy water into a velvety sauce

Pour 1/2 cup of the reserved pasta water into the butter. Reduce heat to low and add the crumbled Gorgonzola. Stir and swirl gently as it melts, creating a smooth, glossy sauce. Add 1/4 teaspoon of the black pepper. If the sauce looks tight or grainy, add more hot pasta water a tablespoon at a time, stirring constantly. Keep the sauce below a simmer to prevent breaking.

Step 6: Marry pasta, sauce, and walnuts

Add the drained penne directly to the skillet. Toss vigorously for 1–2 minutes so the sauce emulsifies and clings to the ridges. Sprinkle in the toasted walnuts. Add a splash or two more pasta water as needed until the sauce is creamy and coats the pasta like silk. Taste and season with a pinch of fine sea salt and more black pepper to preference.

Step 7: Finish and serve

Off the heat, fold in the chopped chives or parsley (if using). Divide among warm bowls. If using, fan a few pear slivers over each portion for a sweet, crisp counterpoint. Serve immediately with extra cracked black pepper.

Pro Tips

• Use Gorgonzola dolce for a milder, creamier sauce; for sharper flavor, choose piccante and add pasta water gradually.
• Keep the heat low once cheese is added—never boil the sauce. Gentle heat equals a silky, stable emulsion.
• Reserve more pasta water than you think you need. It is your best tool for thinning and glossing the sauce at the end.
• Toast walnuts just until fragrant; over-toasting turns them bitter. Chop after toasting for the best texture and control.
• Warm your bowls with hot water so the sauce stays fluid and glossy at the table.

Variations

• Cream-enriched: For an ultra-plush sauce, add 1/4 cup (60 ml) heavy cream with the first 1/2 cup pasta water in Step 5.
• Greens: Fold in 2 cups baby arugula or spinach with the pasta in Step 6; toss just until wilted.
• Nut swap: Try toasted hazelnuts or pecans in place of walnuts for a different aromatic crunch.

Storage & Make-Ahead

Toast walnuts up to 1 week ahead and store airtight at room temperature. Crumble Gorgonzola up to 2 days ahead and refrigerate. This pasta is best fresh, but leftovers keep 2–3 days in the refrigerator. Reheat gently in a skillet over low heat with 2–3 tablespoons hot water to re-loosen the sauce. Pear garnish is best sliced just before serving. Not recommended for freezing.

Nutrition (per serving)

Approx. 660 calories; 41 g fat; 65 g carbohydrates; 23 g protein; 3 g fiber; 930 mg sodium. With optional pear garnish, add about 25 calories per serving. Values are estimates and will vary with exact ingredients and salt levels.