Step 1

Place the walnuts in a small skillet over low heat and toast until golden, about 5 minutes. Cool slightly, then chop.

Step 2

Cook the linguine in a large pot of boiling, salted water, according to the package instructions.

Step 3

Meanwhile, in a small heatproof bowl set over a saucepan of simmering water, or in a double boiler, combine the mascarpone and cream. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.

Step 4

Drain the linguine in a colander, reserving a cup of the cooking water, and return the pasta to the pot. Stir in the sauce and 1/4 cup of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Add more pasta water, if needed.

Step 5

Divvy between plates, sprinkle with the remaining walnuts, season with black pepper and serve.