Recipe by Chef Jacquie
8 ounces Gorgonzola cheese, roughly chopped
4 cups of heavy cream
Pinch of nutmeg
1/2 cup of walnuts
Black pepper to taste
1 pound of cooked pasta (campanella, fusilli or farfalle shape)
Over high heat, in a large frying pan, bring cream to a boil then reduce to low.
Add a pinch of nutmeg and simmer for 40–45 minutes; stirring frequently until cream reduces to nappe, coats the back of a spoon.
When sauce is finished turn heat off and add cheese, stir until melted.
Add nuts and stir and then add cooked pasta; toss until incorporated.
Place pasta on serving platter, garnish and serve immediately.
Garnish: Chopped parsley, chopped toasted walnuts (in small frying pan, toast nuts with a little butter), and Parmigiano Reggiano cheese.