Pasta with Pears and Gorgonzola

Name: Pasta with Pears and Gorgonzola
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Gorgonzola cheese 7 oz; Pears Kaiser or Williams 2; Butter 1 ½ tbsp; Orange peel to taste; Sichuan peppers to taste; Extra virgin olive oil to taste; Fine salt to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4

PRESENTATION

Recipe by
Lulù Gargari

Pasta with pears and gorgonzola is a Northern Italian classic that brings flavors together in a way that’s just amazing. In regions like Lombardy and Piedmont, folks really love to pair sweet fruit with rich, salty cheeses. This gorgonzola and pear pasta is a perfect example. You’ve got tender pasta noodles wrapped in a silky, creamy sauce made from sharp, earthy gorgonzola cheese that melts down and hugs every bite. So, so good.

Then come the velvety, ripe pears—juicy and just a bit sweet. They mellow out the strong cheese and keep everything balanced. And here's the thing: Some people like to toss in toasted walnuts for a crispy crunch or sprinkle on a little orange zest for a fresh twist. Seriously good.

It’s the kind of meal that feels fancy but is really simple to make, highlighting a few good ingredients. In Northern Italy, this combination is celebrated in various ways, but the pear and gorgonzola pasta recipe really stands out for its straightforward, moist texture. Each forkful gives you a mix of creamy cheese, juicy pear, and warm pasta. Pretty much perfect.

Compared to other pasta with blue cheese and pears, this one is all about simplicity. Just let the sauce coat the noodles and add a little crunch or zest if you like. What makes it special is the blend of tender and crispy, sweet and salty in every bite—capturing that Italian harmony of textures and flavors.

Whether you call it Italian pasta with gorgonzola or just your new favorite comfort food, it’s a dish that’s perfect for a relaxed night in or when you want to impress at the table. The magic lies in the local gorgonzola—crafted for generations in this region—giving the dish its main flavor that’s bold yet never overpowering. So, if you’re looking for something that feels a bit fancy but is still totally doable, this pasta with pears and gorgonzola really, really hits the spot.

How to prepare Pasta with Pears and Gorgonzola

To prepare pasta with pears and gorgonzola, first peel the pears, then slice them and remove the core 1. Cut the flesh into cubes about 1/2 inch 2. In a pan, heat a drizzle of oil and half of the butter 3.

Once melted, add the pears 4, a pinch of salt, and sauté for about 5-6 minutes 5 until well caramelized 6.

Now transfer almost all the pears to a tall, narrow container (set some aside for decorating the dish) and blend them with an immersion blender 7 until you obtain a puree 8. At this point, cook the spaghetti in plenty of boiling salted water 9.

In another pan, add the remaining butter and let it melt over low heat, then add the pear puree 10 and mix 11. Drain the pasta al dente and transfer it directly to the pan, adding a ladle of cooking water 12.

Toss the pasta, then add almost all the gorgonzola 13. Stir well with the heat off 14 until it melts 15 and the pasta is well coated.

Plate the pasta, garnish with the pear cubes, some dollops of gorgonzola 16, and grated orange zest 17. Serve your pasta with pears and gorgonzola immediately 18!

Storage

We recommend consuming the pasta with pears and gorgonzola immediately. If there are leftovers, you can store them in the refrigerator for one day.

Tip

Try adding a handful of walnuts (coarsely chopped) or toasted hazelnuts just before serving: the contrast between the sweetness of the pear, the creaminess of the gorgonzola, and the crunchiness of the nuts will give the dish an extra pleasant complexity, both in texture and flavor.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Pears and Gorgonzola

PRESENTATION

How to prepare Pasta with Pears and Gorgonzola

Storage

Tip

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