While this dish is unquestionably seems luxurious, it is actually one of the simplest pasta preparations we know. If you're not a blue cheese person, rest assured the flavor of the gorgonzola mellows once it's combined with the cream. Cook the pasta in salted water before it reaches al-dente. Reserve 1/4th cup of the pasta cooking water and drain the rest. Back in the pot, reduce the heat and add the oil, heavy cream, cooking water and blue cheese. Whisk together until combined and smooth. Add the pasta to the sauce, cook for 1-2 minutes until reaches al-dente. Throw in a pinch of salt and pepper. Serve with toasted walnuts on top of the gorgonzola pasta.