I like gorgonzola very much but because of its distinctive flavor, I prefer to mix it with mascarpone. So that is what this pasta sauce is all about.
50 g gorgonzola
50 g mascarpone
100 ml white wein
1 tablespoon olive oil
250 g pappardelle or any other pasta
Heat oil in a small saucepan and add chopped onion.
Pour the white wine and cook it until reduced half.
Add gorgonzola and mascarpone cook it about 3 minutes, add salt and pepper.
Pour the sauce on the cooked pappardelle and sprinkle chopped walnut on it.