Fettuccini With Gorgonzola and Walnuts

• 12 cup walnuts, broken up
• 1 cup heavy cream
• 8 ounces gorgonzola cheese, crumbled
• 1 pinch nutmeg
• 1 pinch of coarsely ground black pepper
• 12 ounces fresh fettuccini pasta

1. Heat a small skillet over low heat; stir in walnuts.
2. Toast, stirring, until fragrant and lightly browned, about 3 minutes.
3. In a small saucepan, heat the cream until hot but not boiling.
4. Stir in the Gorgonzola until melted and sauce is creamy.
5. Add nutmeg and pepper.
6. Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes.
7. Drain.
8. Toss the fettuccini with the sauce; sprinkle with the walnuts and serve.

walnuts, heavy cream, gorgonzola cheese, nutmeg, ground black pepper, pasta

Taken from www.food.com/recipe/fettuccini-with-gorgonzola-and-walnuts-445039 (may not work)