Cooking hints: This is one of those occasions when you should buy the fresh pasta if it is available. Dry garganelli isn’t always made with egg, as it should be.
Preparation time: 25 minutes
150g streaky bacon
1. Grill the bacon until crisp and then snip into thin pieces with scissors, or serve as a slice.
2. Put the pasta on to boil.
3. Peel and dice the pears. Shell the walnuts. Cut the gorgonzola into dice.
Drain the cooked pasta and briefly combine with the rest of the ingredients in the pan.
Serve each portion as a mound with the bacon on top, as a slice or in pieces.
Wine match: how about Rosato Letizia, made by Letizia Gaggioli at Zola Predosa? Or, failing that, a full bodied rose like Villa Maria, made from the syrah grape?