Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Linguine con Gorgonzola, Cacio e Pepe e Granella di Pistacchio

Linguine with Gorgonzola, Cacio e Pepe, and Crushed Pistachios

Name: Linguine with Gorgonzola, Cacio e Pepe, and Crushed Pistachios
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 14 oz linguine (400 grams); 3.5 oz mild Gorgonzola cheese (100 grams); 3.5 oz grated Parmesan cheese (100 grams); 3.5 oz grated Pecorino Romano cheese (100 grams); Crushed pistachios, to taste (preferably from Bronte); Salt, to taste; Black pepper, to taste

Fabio Del Buono @FabioMasterChef

Paola

Linguine with Gorgonzola, Cacio e Pepe, and Crushed Pistachios

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

20 minutes

Serves 4 servings

14 ozlinguine (400 grams)
3.5 ozmild Gorgonzola cheese (100 grams)
3.5 ozgrated Parmesan cheese (100 grams)
3.5 ozgrated Pecorino Romano cheese (100 grams)
Crushed pistachios, to taste (preferably from Bronte)
Salt, to taste
Black pepper, to taste

Saved

Steps

20 minutes

1

Bring a large pot of salted water to a boil for the linguine.
2

Place the Gorgonzola in a skillet and melt it over low heat with a little hot water.
3

Meanwhile, in a bowl, combine the grated Pecorino Romano, grated Parmesan, salt, and black pepper. Mix well and set aside.
4

Cook the linguine until al dente, then transfer them to the skillet with the melted Gorgonzola. Add the crushed pistachios and a bit of pasta cooking water, and toss to combine.
5

Remove a little pasta cooking water and add it to the bowl with the cheeses. Mix until a creamy sauce forms.
6

Turn off the heat and add the creamy cheese mixture to the skillet with the Gorgonzola and linguine. Add a bit more pasta cooking water and black pepper, and toss everything together.
7

Plate the pasta and serve topped with more crushed pistachios.