Equipment
Ingredients
Pasta and Sauce
- 250 g fresh linguine
- 100 g gorgonzola dolce, chopped
- 80 ml heavy cream
- 45 ml white wine
- 40 g parmesan, finely grated
- 15 g unsalted butter
- 2 garlic, finely chopped
- 3 g fresh thyme, finely chopped
- 2 g salt
- 1 g black pepper, freshly ground
Garnish
- 25 g pecans
- ½ lemon, zested
- 5 g dark chocolate, grated
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Spread pecans on the tray and toast for 5 minutes, shaking the tray halfway through.
Let the pecans cool, then roughly chop them and set aside.
Bring a large saucepan of salted water to a boil for the linguine.
Melt butter in a frying pan over medium-low heat and sauté garlic and thyme for 2-3 minutes until fragrant.
Pour in the heavy cream and white wine, then simmer the mixture gently for 1 minute.
Remove the pan from the heat and stir in the gorgonzola and parmesan until the cheeses have melted.
Cook the linguine in the boiling water for 1 minute less than the package instructions, then drain and reserve 240ml (1 cup) of pasta water.
Add the linguine and 60ml of reserved pasta water to the sauce pan over low heat, stirring to coat the pasta thoroughly.
Stir in the majority of the pecans, lemon zest, and black pepper, then serve topped with remaining pecans and grated dark chocolate.
Chef's Notes
- Using fresh linguine significantly reduces cooking time and provides a better texture for the cream sauce.
- The dark chocolate provides a subtle earthy bitterness that balances the richness of the blue cheese.
Storage
Refrigerator: 2 days — Store in an airtight container; pasta may soften over time.
Reheating: Reheat gently in a pan over low heat with a splash of water or milk to loosen the sauce.
