Delightfully mild yet layered with flavor this amazing pasta dish is a unique tribute to the traditional Italian combination of pears, cheese and walnuts. I originally was served this dish when visiting in Italy and was completely surprised at the subtleness of the gorgonzola and pears! The addition of walnuts adds not only a nice crunch but just a hint of tartness to compliment the pears. If you want, substitute non fat half and half for full cream without any loss of creaminess. Don’t be afraid of using your favorite blue cheese if gorgonzola is not available in your local market!
- 8 ounces rigatoni
- 1 slice bacon chopped
- ½ cup Gorgonzola or blue cheese
- ½ cup walnuts
- ½ cup butter
- 1 pear, peeled and chopped
- ¼ cup parsley chopped & divided
- 1 cup cream
- Salt & pepper to taste
- Extra virgin olive oil
- 1 Bring salted water to boil and add the rigatoni which will need to cook about 14 minutes.
- 2 Season a large frying pan by crisping the bacon over medium/high heat.
- 3 Lower the heat to medium and add gorgonzola, walnuts, butter, pear, and half of the parsley.
- 4 When the gorgonzola starts to melt add the cream and bring to a simmer.
- 5 Drain pasta (reserving 3 tablespoons of pasta water) and add to the sauce.
- 6 Raise the heat back to medium high; add 3 tablespoons of the pasta cooking water and stir until pasta has absorbed most of the sauce.
- 7 Top with remaining parsley and a drizzle of olive oil.
- 8 Serve immediately.