Linguine with Pears and Gorgonzola Cheese.

Pears and Gorgonzola are a classic combination in Italy and a fun alternative to fettuccine alfredo. About 4 years ago I had eaten at an Italian restaurant on Newbury St. in Boston with my dear friend Emily. We each scarfed down an entire plate of butternut squash ravioli in a Gorgonzola cream sauce. We talked about the delicious meal the rest of the night. I was determined to remake that dish. Instead I came across this classic in an internet search on Epicurus.com. This recipe followed me to San Francisco and has been known to show up on the dinner table once in awhile when having friends over for dinner.

¼ cup butter

4 firm pears, peeled, cored, sliced into 1/3 inch-thick strips (Bartlett pears work the best)

1 tablespoon chopped fresh rosemary or 1 ½ teaspoon dried

1 cup low-salt chicken broth

4 ounce crumbled Gorgonzola cheese

¾ cup grated Parmesan cheese

½ cup whipping cream (may substitute with half and half)

¾ pound linguine

1/3 cup chopped toasted pecans

Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.

Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, gorgonzola cheese, ½ cup parm cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be make up to 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)

Add linguine and pecans to sauce toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer for large bowl and sprinkle with remaining parmesan cheese.