Recipe courtesy The Food Channel.
8 ounces rigatoni
1 slice bacon, chopped
½ cup Gorgonzola or blue cheese
½ cup walnuts, chopped
½ cup butter
1 pear, peeled and chopped
¼ cup parsley, chopped and divided
1 cup heavy cream
Salt and pepper to taste
Extra virgin olive oil
Bring salted water to a boil and add the rigatoni. Season a large frying pan by crisping the bacon over medium-high heat. Lower the heat to medium and add Gorgonzola, walnuts, butter, pear and half the parsley. When the Gorgonzola starts to melt, add the cream and bring to a simmer. Drain pasta, reserving 3 tablespoons of pasta water, and add pasta to the sauce. Raise the heat to medium-high, add 3 tablespoons of pasta water and stir until most of the water has been absorbed. Top with remaining parsley and a drizzle of olive oil and serve.