An easy pasta toss with
crispy bits of smoked bacon, chunks of ripe pear and crumbled
gorgonzola cheese.
Spinach
Fettuccine with Pears & 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.
loading
|
