Ingredients
5 nuts such as walnuts or pecans
6 1/3 ounces pasta your choice
7/8 cup sour cream
1 7/8 cups gorgonzola cheese
ground black pepper
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Peel the nuts and lightly toast on a pan. Remove from the stove and set aside. Cook the pasta in a pot of salted boiling water for about 8 to 10 minutes. Drain and set aside. In a saucepan, heat the cream on low heat. Add the Gorgonzola cheese and melt slowly. Add the nuts and a pinch of black pepper. Mix with the pasta and plate.