Summary

Ingredients

• 400 g taliatelle, fresh
• 150 g Goronzola
• 1 pear (s)
• 1 small radicchio
• 1 shot white wine
• 1 handful walnuts, chopped
• 100 ml cream
• 1 teaspoon sugar
• 1 tablespoon oil, neutral

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Instructions

1. Peel, core and dice the pear. Quarter the radicchio and cut into strips.
2. Heat the oil in a pan. Add the nuts and caramelize with the sugar until they turn slightly color. Add the pears and radicchio and sauté. Deglaze with a dash of white wine. Now melt the Gorgonzola in the liquid and, if necessary, lengthen the sauce with cream. Season with salt, pepper and nutmeg.
3. In the meantime, cook the pasta (homemade or bought). When it`s done, add to the sauce and mix everything together.
4. Grind with black pepper to serve.