Step 1

Dice onion and garlic, sweat in a pan with butter until translucent, deglaze with white wine.

Step 2

Add the vegetable stock and bring to the boil. Slowly add the cream to the boiling liquid.

Step 3

Leave the sauce to stand next to the stove at a moderate temperature.

Step 4

Cut the gorgonzola into small pieces. Stir 2/3 into the sauce. Leave to simmer at low heat, season with salt and pepper.

Step 5

Note on Gorgonzola: Gorgonzola is a very strong cheese. Those who like this taste can prepare the sauce from very ripe Gorgonzola. For all other connoisseurs, the younger the gorgonzola, the more discreet. Instead of Gorgonzola you can use the creamier Gorgonzolatorte, which is finer and lighter in taste.

Step 6

Cook the spaghetti in a large pot with plenty of salted water and 2 tablespoons of olive oil until al dente.

Step 7

Immediately add the drained pasta to the gorgonzola sauce in the pan and mix well.

Step 8

Serve the pasta on warm plates, turning the spaghetti with a fork and placing it in the middle of the plates.

Step 9

Chop some walnuts to sprinkle. Decorate each portion with chopped and whole walnuts, add the remaining gorgonzola in small pieces to the pasta and serve.

Step 10

I like to serve the pasta decorated with some pear cubes and some honey! Sprinkle the pasta with freshly cut parsley or some chervil.