Savory Chocolate Linguine
I’ve been intrigued by Pappardelle’s Pasta’s Dark Chocolate Linguine ever since we sampled it at our first visit to Pike’s Place. It’s a simple linguine subtly favored with chocolate. The recipe included in the packaging and most of the recipes I saw online were for dessert pastas, but I really wanted to turn the chocolate linguine into a savory dish.
A quick online search came up with very few recipes I’d be interested in. One involved a chipotle sauce, but I was more interested in this creamy recipe. I took the suggestion at the bottom of the recipe and used gorgonzola cheese and altered some of the ratios to make the sauce cheesier.
(serves 3 or 2 + leftovers for dessert!)
- 1/2 pound of dark chocolate linguine
- 1 cup heavy cream
- 1/3 cup parmesan cheese
- 1/3 cup gorgonzola cheese
- 1 tablespoon honey
- 1 egg yolk, beaten
- 1/4 cup of toasted walnuts (toasted for 8 minutes in the oven at 350°)
- Salt and pepper to taste
- Bring a large pot of water to boil and cook linguine for 9 minutes or until pasta reaches desired texture.
- While linguine is cooking, heat the cream in a saucepan over medium heat.
- Add in beaten egg yolk, honey, and cheeses. Stir until cheeses are melted and the mixture is smooth and thick. Cook for a few minutes.
- Season with salt and pepper.
- Plate the linguine and cover with warm sauce.
- Sprinkle crumbled walnuts on top and enjoy!