Creamy Gorgonzola Pear Pasta (15-Min Gourmet Recipe!)

Serves: 2–3
Time: 15–20 min

Ingredients
• Long pasta (spaghetti/linguine): 250–300 g cooked
• Pear: 1 (thin julienne slices)
• Butter: 30 g
• Heavy cream: 50 g
• Gorgonzola: 100 g
• Walnuts: 2–3 tbsp, chopped
• Pasta water: 3–6 tbsp (as needed)
• Optional: black pepper, pinch of salt (gorgonzola is salty), thyme, honey drizzle (tiny)

Steps
1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
2. In a pan on low heat, add butter (30 g) and julienned pear. Cook ~5 min until soft.
3. Add cream (50 g), then add gorgonzola (100 g). Stir until fully melted and creamy.
4. Add cooked pasta + a splash of pasta water. Toss until glossy and coated (add more pasta water if needed).
5. Plate and top with chopped walnuts (and black pepper if you like). Serve hot.

Pro tip for viral texture shots: toss pasta for 20–30 seconds in the sauce and add pasta water little by little to get that silky, restaurant-style shine

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