- 400 gr. of fresh egg noodles Nonna Gina
- 200 gr. of sweet gorgonzola
- 150 gr. of cream
- 50 gr. of chopped walnuts
- Salt to taste
Cut the gorgonzola without rind into small pieces and pour it into a saucepan with the cream. Cook over low heat, stirring constantly with a wooden spoon, until a smooth and homogeneous cream is obtained.
In the meantime, boil the tagliatelle in abundant salted boiling water, drain when al dente and pour into the pan with the sauce. Mix well and serve with a generous sprinkling of walnut kernels.