Cocoa tagliatelle, nuts, and gorgonzola

Here’s a recipe to prepare delicious Cocoa Tagliatelle with nuts and gorgonzola, a dish that pairs the intense flavor of cocoa and gorgonzola with the crunchiness of nuts. I hope you enjoy this fusion of flavors!

Ingredients

• 250 g of cocoa tagliatelle
• 150 g of sweet gorgonzola cheese
• 100 g of shelled nuts
• 200 ml of cooking cream
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the cocoa tagliatelle following the package instructions so that they are al dente.
2. Meanwhile, in a frying pan over medium heat, roughly chop the nuts and lightly toast them to enhance their flavor.
3. Cut the gorgonzola into cubes and add it to the nuts in the pan. Let it start to melt.
4. Pour the cream into the pan and mix well to blend the cheese, creating a smooth cream. Adjust salt and pepper to taste.
5. Drain the tagliatelle, saving some of the cooking water, and incorporate them into the gorgonzola and nut sauce. If necessary, add some of the reserved cooking water to make the sauce more fluid and let it adhere better to the pasta.
6. Serve hot and, if desired, sprinkle with some grated Parmesan cheese.

Curiosity

Cocoa tagliatelle is an unusual variant of the classic egg tagliatelle. The addition of cocoa powder in the dough imparts a subtle bittersweet note that goes well with flavorful cheese sauces and toppings based on nuts or other dried fruit. This recipe is a perfect example of how you can experiment with bold combinations in Italian cooking.

Enjoy your meal!