Any pasta in a creamy white cheese sauce is hard to resist. And this recipe for Caramelized Pear & Gorgonzola Pasta takes it to a whole new level. Even better yet - it's ready in less than 30 minutes.
The wow factor makes for a pretty, decadent, & delicious meal. The sweet juicy fruit and a rich tangy blue cheese sauce pair up for a combo you will fall in love with. You wont believe how delicious & easy this recipe is.
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Ingredients
When pears are in season, grab extras to make this pasta dish. Here is what you need to make this dish.
Here are the ingredients needed to make ....
- Farfalle Pasta - I love this bowtie shape for this sauce as the tiny folds really hold onto that thick cream sauce.
- Gorgonzola Cheese - this soft and mild blue cheese is the star of the dish.
- Pears - firm but ripe pears (overripe pears will fall apart while cooking) & I recommend Bosc or Anjou or any other firm pear variety that's best for cooking.
- Heavy Cream - do not substitute for milk, you want a thick sauce.
- Salted Butter - for sauteing the pears & key for a velvety cream sauce.
- Parmesan - fresh shaved or shredded works best for topping.
- Fresh Italian Parsley - for freshness, color, & brightness to offset the richness of the sauce.
- Pecans - chopped crunchy nutty bits go great with pears (OPTIONAL)
See the recipe card for quantities, substitutions, & variations.
How to Make Caramelized Pear & Gorgonzola Pasta
Like my recipe for Pancetta Pasta, it's gourmet tasting like you went to a fancy restaurant but simple to make to make at home even on busy weeknights.
The sauce comes together in the time it takes to boil the pasta - no fuss & even a beginner cook can master it. With just 5 minutes prep, it's going to be your new favorite.
Here are the easy steps for making farfalle pasta with a gorgonzola cream sauce & pears:
- Cook the Pasta & Pears
- Make the Gorgonzola Cream Sauce
- Add Pasta to the Sauce
See the recipe card below for full instructions.
Serving Suggestions
Divide the pasta to serving bowls. Top with the remaining Gorgonzola cheese, shaved Parmesan cheese, fresh parsley, & some black pepper to taste.
Hint: This recipe makes 2 large main course pasta servings. It is also great as a first course for 4 people.
These are my favorite dishes to serve with this recipe:
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Start the pasta water to boil first so the pasta can cook while you make the sauce.
- Do not start the sauce until the pasta is cooking - so both will be done at the same time.
- Cut the pear just before you are ready to saute them so they do not turn brown.
- Do not overcook the pears or they will fall apart.
- Save any extra cheese to use in my recipe for Flank Steak & Gorgonzola Sandwich.
Caramelized Pear & Gorgonzola Pasta
Ingredients
- ½ box farfalle pasta
- 2 tablespoon salted butter
- 2 medium firm pears cored & sliced thickly (peel on or off)
- ⅔ cup heavy cream
- 3 tablespoons Gorgonzola cheese, crumbled divided
- 1 tablespoon pecan pieces or toasted pine nuts optional
- 2 tablespoon shaved Parmesan cheese
- 2 teaspoons Italian parsley
- fresh cracked black pepper optional - to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the farfalle (bowtie pasta) in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes; drain.
- 5 minutes before the pasta is ready, bring a large saute pan to medium heat. Add the butter and melt.
- Once melted, add the pears and caramelize them for 1-2 minutes. DO NOT OVERCOOk or they will become mushy. Remove from the pan & set aside on a plate.
- Add the heavy cream to the pan to warm for 1 minute. Next, add 2 tablespoons of the gorgonzola cheese & whisk to melt. OPTIONAL - sprinkle in some finely chopped pecans or toasted pine nuts.
- Once the pasta is al dente, add drained pasta to the gorgonzola cream sauce in the pan. Toss to coat.
- Add the pears back into the pan and gently stir to combine.
- Divide the pasta to 2 pasta bowls. Top with ½ each of the remaining Gorgonzola cheese, shaved Parmesan cheese, fresh parsley, & some black pepper to taste.
- Serve immediately.
Notes
Substitutions & Variation Options:
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- Pears - use any type of pear best for cooking that is firm and will hold up while cooking.
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- Farfalle - use gluten-free pasta or another short pasta shape such as rotini or gemelli.
- Deluxe - caramelize chopped onions along with the pears.
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Storing & Reheating
Store the leftovers in the refrigerator for up to 3 days. When reheating add a splash of cream to bring the sauce back to life & microwave for 1 minute. I do not recommend freezing leftovers - the cream sauce nor the pears hold up well.Nutrition
Why You Will Love this Recipe
Here are my final notes on what makes this recipe so fantastic. Personally this pasta brings back good memories & I hope you make your own now too.
This Italian-inspired dish is so amazing that it was actually the very first thing I cooked for my husband when we first started dating 20+ years ago. It is great for special occasions, date night, anniversaries, Valentine's day, or anytime you want to impress.
This is great any time of year but especially in fall and winter when pears are at their peak.
Esme Slabbert says
Do you have any suggestions as a substitute for Gorgonzola cheese, I am not a fan but would love to know if you have made it with any other cheese
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Angela says
Any blue cheese would work. But if you do not like the sharp pungent taste of those, you can use goat cheese - it is also tangy & melts easily.