Tagliatelle with Gorgonzola and Toasted Walnuts

First of all, bring the water to the boil for the pasta.

Use a large saucepan; you need at least 8 pints (4.7 litres) of water for this quantity of pasta, with 1 level tablespoon salt added to it. Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly.

Over a low heat, melt the butter in a medium-sized saucepan. Then add the cheese, followed by the cream and leave to simmer very gently to become a creamy sauce. Once the pasta water is up to a fierce boil, put the pasta in and cook without a lid, for 5-8 minutes or according to the pack instructions. Now chop the nuts into small pieces, finely slice the spring onions, then add them to the sauce and season it with freshly milled black pepper and a little salt. When the pasta is ready, drain it in a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls sprinkled with parmesan cheese.

You can also watch how to cook perfect pasta in our Online Cookery School Video, just click the image to play.