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.
Chocolate Linguine
(adapted from this recipe by Michele Wolfson, Manhattan Vegetarian Examiner)
(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!
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