Paccheri with Gorgonzola and Walnuts

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Meanwhile, place the Gorgonzola dolce (without the rind) in a pan over low heat and let it melt slowly, stirring occasionally.
3. After about 2 minutes, add the paccheri to the boiling water and cook according to package directions (about 14 minutes).
4. While the pasta cooks, heat a separate pan over high heat and toast the shelled walnuts until fragrant and hot to the touch (you can no longer hold them in your fingers). Set aside.
5. When the pasta is about 4-5 minutes from being al dente, transfer it with a slotted spoon directly into the Gorgonzola pan, adding a little pasta cooking water to loosen the sauce.
6. Finish cooking the pasta in the sauce over medium heat, stirring continuously to emulsify and create a creamy coating (mantecatura).
7. Plate the pasta, top with the toasted walnuts (broken or chopped coarsely), and finish with a drizzle of extra virgin olive oil.
8. Serve immediately.