Spinach Fettuccine with Pears & Gorgonzola Cheese
An easy, flavorful pasta toss with crispy bits of smoked bacon, chunks of ripe pear and crumbled gorgonzola cheese.
8 ounces uncooked dried spinach fettuccine
8 slices smoked bacon, cut into 1/2-inch pieces
4 ounces (1 cup) crumbled Gorgonzola or blue cheese
2 ripe pears, cut into 1-inch pieces
1/2 teaspoon coarsely ground pepper
1 teaspoon finely chopped fresh garlic
- Cook fettuccine according to package directions. Drain.
- Meanwhile, cook bacon in 12-inch skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain pan drippings, reserving 2 tablespoons.
- Add cooked fettuccine and all remaining ingredients to bacon and reserved pan drippings in same skillet. Continue cooking, stirring occasionally, until cheese is melted, 2 to 3 minutes.
Makes 4 servings.