Gorgonzola Pasta with Bacon, Chicken and Walnuts

Gorgonzola Pasta

A creamy sauce with a big bite to it is tossed with pasta, chicken and walnuts to make up this rich and delicious pasta dish.

Gorgonzola is an Italian blue cheese with a strong flavor and smell. It is made from cow’s or sheep’s milk in the Piedmont and Lombardy regions of Northern Italy. It is aged three – six months to produce a variety of results. Three months produces a sweet, creamy cheese, perfect for spreading on crackers or using in dips. Four months time gives a firmer texture and a smellier aroma. And Gorgonzola aged for six months has a crumbly and dry texture with an extreme bite, and is used often in salads.

For this pasta I used a creamy version. It melts nicely into a smooth, satiny sauce with a distinctly tangy bite and a smoky note. The same pan the bacon is fried in is used to make the sauce picking up the frond from the bottom. Even though the Gorgonzola is the overpowering flavor bits of sweetness from the vidalia onion and warm, spicy nutmeg come through, tinged with the saltiness from the bacon and crunchy walnuts. It’s a wonderful palette of flavors and textures. A true delight for your taste buds.

Gorgonzola Pasta

Gorgonzola Pasta
(by Reeni)

2 chicken breast, pounded thin
salt and pepper
6 slices bacon
1 onion, thinly sliced
2 teaspoons brown sugar
8 ounces Pasta
1 cup whole milk
1 teaspoon thyme, dried
1/4 teaspoon nutmeg
8 ounces Gorgonzola. rough chopped
1/4 cup fresh parsley, chopped
1/3 cup walnut pieces
Parmesan for serving

Bake or grill the chicken seasoned with salt and pepper until cooked through.

In a large saute pan fry the bacon until crisp. Remove and drain on paper towels, set aside to cool, crumble into large pieces when cool enough to handle. Let the grease cool down, and drain. In the same pan add a tablespoon of olive oil and the onions. Add the brown sugar and season with salt and pepper. Saute until soft.

Cook your pasta to al dente according to package directions.

Add the milk, thyme, and nutmeg to the onion. Bring to a slow boil, add the cheese and parsley, simmer until cheese is melted and sauce starts to thicken, stirring constantly. Smash the cheese to help it melt if needed. Turn off heat. Add the drained pasta and toss to coat.

Slice the chicken breasts. Serve the pasta topped with sliced chicken, crumbled bacon, walnuts and fresh Parmesan.

Printable Recipe

Gorgonzola Pasta

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