Paglia e Fieno with Walnuts and Gorgonzola

Last modified on July 24, 2026 • 1 min read • 210 words Serves 4 300g paglia e fieno (‘flattened spaghetti’) 2 tablespoons butter 1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried sage, plus fresh sage leaves to garnish (optional) 120 g gorgonzola 3 tablespoons mascarpone cheese 5 tablespoons milk 1/2 cup walnut halves, ground 2 tablespoons freshly grated Parmesan cheese freshly ground black pepper Cook the pasta in a large pot of salted boiling water, according to the instructions on the package. Meanwhile, melt the butter in a large skillet or saucepan over low heat, add the sage and stir it around. Sprinkle in the diced gorgonzola and the add the mascarpone. Stir the ingredients with a wooden spoon until the cheeses start to melt. Pour in the milk and keep stirring. Sprinkle in the walnuts and grated parmesan and add plenty of black pepper. Continue to stir over low heat until the mixture forms a creamy sauce. Do not allow it to boil or the nuts will taste bitter, and do not cook the sauce for longer than a few minutes or the nuts will discolor it. Drain the pasta, turn it into a warmed bowl, then add the sauce and toss well. Serve immediately, with more black pepper ground on top. Garnish with the sage leaves, if desired.