pasta with bacon, pears, walnuts and Gogonzola

By á-51

Ingredients

• 8 ounces rigatoni
• 1 slice bacon chopped
• 1/2 cup gorgonzola or blue cheese
• 1/4 cup minced walnuts Or less
• 1/2 cup butter
• 1 pear, pealed and chopped
• 1/4 cup parsley chopped and divided
• 1 cup cream
• salt and pepper to taste
• Evoo

Preparation

Step 1

1. boil pasta. reserve 1 cup cooking water and drain
2. season a large frying pan by crisping the bacon over med/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. add pasta to sauce
5. raise the heat back to medium high and add 3 tbs of pasta cooking water and stir until pasta has absorbed most of the sauce

** double this for palm Sunday appetizers is more than enough. (1 lb)
*** I think this would be good with bacon, pears and walnuts sauted, and added to hot pasta tossed with gorgonzola