Pasta al Gorgonzola e Pere
Saved: not cooked yet
Saved (planned, August 17–21, 2025)
Ingredients
- Pasta — 200 g
- Firm ripe pear — 1
- Gorgonzola dolce — 80 g
- Cream — 100 ml
- Butter — 20 g
- Walnuts — 20 g, optional
- Pasta cooking water — approximately 100 ml reserved
- Black pepper — amount not given
No sugar.
No deglazing wine.
Steps
- Bring salted water to a boil.
- Cook 200 g pasta.
- Reserve approximately 100 ml pasta water.
- Slice the pear into approximately 2–3 mm slices.
- Leave the pear unpeeled.
- Melt 20 g butter.
- Gently soften the pear slices for approximately 2–3 minutes.
- Add the cream.
- Melt the Gorgonzola into the sauce.
- Adjust the consistency with reserved pasta water.
- Add the cooked pasta.
- Toss until coated.
- Finish with black pepper.
- Add walnuts if using.
Notes
- Final — planned: Pasta al Gorgonzola e Pere.
- Unclear: Whether you actually cooked the final version and whether you used walnuts.
My decisions
- I wanted an authentic, simple Italian-style preparation.
- I decided not to deglaze.
- I wanted the pears unpeeled.
- I did not want sugar.
- I accepted butter for the pears and pasta water for adjusting the sauce.
Variations (ideas from the same chat, in order)
- Italian pasta with Gorgonzola.
- Gorgonzola and pear pasta.
- Creamy Gorgonzola-and-pear sauce.
- Pears softened in butter.
- Wine-deglazed pear variation.
- Version without deglazing.
- Version with walnuts.
- Version using unpeeled pears.
- Final version without added sugar.
Source: ChatGPT archive (recipes-part-2.pdf), conversation 14, August 17–21, 2025