Ruby Riesling

Ingredients

• 250 gSpaghetti
• 150 gGorgonzola Dolce
• 200 mlHeavy cream
• 2 piecesPears
• 20 gButter
• 1 tbspSugar
• 30 gWalnut kernels
• 1 pinchSalt
• 1 pinchPepper
• 1 pinchNutmeg

Preparation

1. 1Cook the spaghetti in a large pot of well-salted boiling water according to the package instructions until al dente.
2. 2Meanwhile, wash the pears, remove the cores, and slice them into thin wedges.
3. 3Melt the butter in a pan, add the sugar, and caramelize the pear wedges over medium heat until golden brown.
4. 4Heat the cream in a small saucepan and melt the Gorgonzola into it while stirring, until a creamy sauce forms.
5. 5Season the sauce with a pinch of nutmeg and freshly ground pepper to taste.
6. 6Drain the cooked spaghetti, reserving a little pasta water, and toss the pasta directly with the Gorgonzola sauce.
7. 7Arrange the creamy spaghetti on plates, top with the caramelized pears, and garnish with coarsely chopped walnuts.