Spaghetti with Gorgonzola Fondue and Radicchio

Method

1. Heat the cream in a pan until it reaches 80°C (do not boil).
2. Crumble the gorgonzola (or blue cheese) into the cream and let it melt with the residual heat.
3. Blend the cream and cheese mixture until smooth to create the fondue.
4. Cook the spaghetti in salted boiling water until al dente.
5. In a separate pan, heat olive oil and sauté a finely chopped onion and a clove of garlic in its skin.
6. Add the walnuts and raisins directly to the pan and sauté briefly.
7. Add a ladle of pasta water to the pan, then add the radicchio (cut into strips) and cook over high heat until wilted but still slightly crunchy.
8. Drain the spaghetti al dente and transfer to the pan with the radicchio mixture.
9. Add the gorgonzola fondue to the pan and toss everything together over high heat, adding a little pasta water if needed to achieve a creamy consistency.
10. Season with black pepper and grated Parmesan cheese.
11. Serve the spaghetti on a plate, top with fresh raw radicchio leaves and a few crumbled walnuts or hazelnuts for crunch.
12. Optionally, grate a little lemon zest over the dish for freshness.