Throughout Italy

Take me to the recipe

---

The Narrative

Sweet Gorgonzola and walnuts: An autumn treat that needs no reinvention

In my house, everyone agrees on Gorgonzola—whether it’s the mild or the sharp variety. For this pasta dish, however, it’s always the mild version. It melts effortlessly, creating a velvety cream while allowing the cheese’s natural savoriness to shine through. The best part is when it begins to melt in the pan: the aroma hits you instantly, and it turns creamy right away. Walnuts are its most classic companion; whether toasted or not, they always hit the mark, adding a satisfying crunch and a note that balances the sweetness of the cheese. Gorgonzola hails from Piedmont and Lombardy, and its pairing with walnuts has become a true tradition—you’ll even find it as a sauce for gnocchi or as a pizza topping. As for those bizarre, so-called “Italian” reinterpretations? They don’t just make me turn up my nose, they actually make me angry.
I often choose penne, sometimes even the smooth non-ridged variety, despite many Italians avoiding them. It’s a dish best suited for lunch, since Gorgonzola is quite rich, you’ll want the rest of the afternoon to digest it. It’s perfect for autumn or winter, when a little comfort food helps take the edge off the cold outside.

---

Three Gentle Ingredients, Three Timeless Stories

A Ligurian invention, a cheese from the Po Valley, and an ancient fruit: How a classic is born

The penna: A diagonally cut pasta shape

The name comes from the goose quill, the instrument once used for handwriting, as the diagonal cut at both ends resembles its tip. According to one of the most frequently cited accounts, Giovanni Battista Capurro, a pasta maker from San Martino d’Albaro, in Genoa, patented a machine in 1865 designed to cut pasta at an angle. This slanted cut leaves the ends open, helping the sauce cling to the pasta and, depending on its texture, sometimes seep into the hollow center. Penne come in both ridged and smooth varieties. The ridged version is designed to hold more sauce on its surface, while the smooth version has a uniform, sleek exterior that pairs especially well with light, creamy or delicately emulsified sauces.

Gorgonzola: A flavor that divides and conquers

Gorgonzola is a blue-veined cow’s milk cheese, protected by the PDO (Protected Designation of Origin) status and produced exclusively in certain provinces across Piedmont and Lombardy. Its blue-green veins consist of Penicillium molds that develop during the aging process. These very characteristics—its appearance, its aroma, and—in the piccante (spicy/sharp) variety—its bold, pungent flavor, can be challenging for those unaccustomed to such profiles. The dolce (sweet/mild) version, which is aged for a longer period, is creamy, buttery, and delicate, with a subtle, milky sweetness. For those who love it, this contrast between its soft texture and distinct character is what makes it irresistible; when heated in a pan, it melts into a fabulous, creamy sauce.

Walnuts: A meeting of two homegrown products

There is no definitive date or place for the origin of the pairing of Gorgonzola and walnuts, and it is best to state this plainly. We can, however, establish the context: the walnut tree (Juglans regia), native to a broad area from western Asia to the Himalayas, has been cultivated in Italy for centuries; Latin authors used forms such as iuglandes and connected the name to Iovis glans, or “Jupiter’s acorn.” It is a plausible hypothesis that this combination may have first emerged in the pre-Alpine and Po Valley regions, where both cheese and walnuts were local products. In terms of flavor, it works through contrast: the creaminess and savoriness of the cheese are balanced by the crunch of the walnuts and their subtle, slightly bitter note, which can lend a gently refreshing finish to each bite. In contemporary Italian cooking, it is widely regarded as a familiar and much-appreciated pairing, enjoyed both as a post-meal course and as an ingredient in pasta sauces.

---

Culinary Secrets & Kitchen Wisdom

The Art of Selection: Finding the Right Component

When a dish has only a few ingredients, quality is determined at the deli counter. A dolce (mild) Gorgonzola should have a soft, uniform, ivory-colored paste, with blue-green veins distributed evenly throughout. It is best to avoid pieces that are dry or dark around the edges, or those with a pungent odor—a sign that the cheese is over-matured. Ideally, it should be cut to order from a whole wheel, and, if possible, carry the DOP (Protected Designation of Origin) seal. Choose walnuts that are light-colored and plump; if they are old, the poor quality will be noticeable in the final dish. As for the pasta, bronze-die-cut penne have a surface texture that holds the creamy sauce effectively, even when the pasta itself is smooth.

The Benchmark of Excellence: Identifying True Quality

The success of the dish is judged by its creaminess: the sauce should be velvety and glossy, fluid enough to coat the pasta without the oil separating. The Gorgonzola should be melted over very low heat, or even with the heat turned off, while stirring; a gentle, steady heat ensures it melts evenly. The penne should be drained while still al dente and finished in the pan with a small ladleful of the starchy pasta cooking water, which binds the sauce and gives it a uniform consistency. The walnuts—roughly broken and, if desired, toasted in a pan for a few minutes—are added at the end. The contrast they provide against the creamy sauce is the defining characteristic of the dish.

Navigating the Kitchen: Common Pitfalls to Avoid

The most common mistake is using heat that is too high: the cheese darkens, the fat rises to the surface, and the dish is completely ruined. Salt requires care; Gorgonzola is already salty, so the pasta cooking water should be salted sparingly. Walnuts become bitter if toasted for too long, remove them from the heat as soon as they become fragrant. If the pasta is drained until completely dry, the sauce will clump together. The sauce thickens quickly as it cools, so it is best to serve it immediately, keeping a little of the pasta cooking water on hand to revive it at the last moment.

---

When To Serve Gorgonzola Walnut Pasta

Skill Level: Easy | Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4

Ingredients:

• 14 oz (400 g) pasta (penne, lisce or rigate)
• 7 oz (200 g) sweet Gorgonzola cheese
• ⅔ cup + 1 tsp (100 g) shelled walnuts, coarsely chopped
• Freshly grated Grana Padano cheese, to taste (optional)

🌿 Dietary & Allergen Notes: This dish contains dairy (Gorgonzola cheese and Grana Padano) and tree nuts (walnuts). It is naturally Vegetarian, Egg-Free, and Soy-Free. To easily adapt this recipe for a gluten-free lifestyle, simply substitute the standard pasta with your preferred certified gluten-free pasta alternative.

The Method

Preparing The Gorgonzola & Walnuts

1. Prep the cheese and walnuts: Remove the outer rind from the Gorgonzola cheese and cut it into small pieces. Coarsely chop the walnuts and toast them in a non-stick skillet for a few minutes without adding any oil.

Cooking The Pasta & Combining

1. Boil the pasta: Bring a large pot of water to a boil, season with a scant tsp of coarse salt, and cook the pasta until al dente, reserving slightly less than a ladleful of the cooking water before draining.
2. Melt the cheese: Return the pasta to the pot, add the Gorgonzola pieces, and stir until completely melted, keeping the heat very low (or ideally turned off).
3. Finish and serve: Add the toasted walnuts and toss well to combine. If necessary, add a splash of the reserved cooking water to make the Gorgonzola extra creamy, and top with a handful of freshly grated Grana Padano cheese if desired. Serve immediately.

---

🍽️ The Ritual

Brought to the table while still steaming, the pasta arrives coated in an ivory-colored cream, topped with scattered pieces of crushed walnuts. From the very first bite, the sweetness of the Gorgonzola is a delight, while the walnuts provide a satisfying crunch. The penne hold the sauce perfectly, leaving not a trace behind on the plate.

To accompany the dish, you need a wine with good structure; one capable of standing up to the richness of the cheese. An excellent choice is a smooth Lugana with a subtle mineral note. Alternatively, an Erbaluce di Caluso, with its citrusy character, adds a lively touch without overpowering the Gorgonzola. For those who prefer red wine, a young Barbera d’Asti—unoaked and low in tannins—balances the savory notes; highly tannic reds should be avoided, as they can leave a metallic aftertaste when paired with blue-veined cheese.

For a non-alcoholic option, a chilled, unsweetened black tea infusion served with a few slices of pear offers an elegant contrast: the tea cleanses the palate, while the pear echoes the classic pairing with Gorgonzola. If you prefer something lighter, a glass of ice-cold sparkling water with a twist of lemon works perfectly.

A wisp of steam rises from the plate, carrying the aroma of melting cheese. Autumn is well and truly underway. Enjoy!