250g of spaghetti pasta
For the sauce
2 cloves of garlic, minced
3 tablespoons of butter at room temperature
1 cup of crumbled gorgonzola cheese (150g)
a pinch of black pepper
1/4 cup of grated Parmesan cheese (25g)
1/3 cup of chopped walnuts (35g) for garnish
250g of spaghetti pasta
For the sauce
2 cloves of garlic, minced
3 tablespoons of butter at room temperature
1 cup of crumbled gorgonzola cheese (150g)
a pinch of black pepper
1/4 cup of grated Parmesan cheese (25g)
1/3 cup of chopped walnuts (35g) for garnish
Fry 2.5 liters of water and 1/2 teaspoon of salt in a large pot, covered, until boiling
Add the spaghetti pasta and cook with the lid off until al dente (about 5 minutes)
Prepare the sauce: In a small bowl, mix together the garlic, butter, gorgonzola cheese, black pepper, and 2 tablespoons of grated Parmesan cheese
Scoop out the cooked spaghetti and combine it with the sauce in the bowl
Mix well
Transfer to a serving dish, distribute the walnuts on top, and sprinkle with the remaining Parmesan cheese
Serve immediately
539 calories per serving
