1. In a large quantity of boiling salted water, cook the spaghettinis al dente.
2. Pass the gorgonzola through a sieve into a bowl, then add the vodka and chopped parsley, mixing well with a wooden spoon.
3. Melt the butter in a small saucepan without browning, slowly melting the gorgonzola until it reaches a smooth and creamy consistency. Finely chop the walnuts and add them to the saucepan mixture.
4. Drain the cooked spaghettinis, transfer them to the bowl with the sauce, gently mix to combine the ingredients, then pour into a preheated serving dish and serve immediately.