- 50g butter
- 175g Gorgonzola dolce or piccante
- 200ml single cream
- 2 pinches grated nutmeg
- cracked black pepper
- 250g fresh tagliatelle
- 1 leek, sliced
- 2 slices Parma Ham, torn
- 50g walnuts, chopped
- 1 tbsp olive oil
Melt butter in a heavy based pan, add 150g Gorgonzola and stir until melted.
Stir in cream, nutmeg and season with black pepper. Set aside and keep warm.
Cook tagliatelle in salted boiling water for 4-5 minutes until al dente.
Fry leeks, Parma Ham and walnuts in oil until just cooked and coloured.
Drain tagliatelle and stir through Gorgonzola sauce, leeks and walnuts.
Divide tagliatelle between two plates and top with extra Gorgonzola. Drizzle with oil and black pepper.