Bel Gioioso gorgonzola melts into a silky sauce with just cream and pasta water, sharpened by pear and thyme. This shelf holds everything you need for a weeknight dinner that feels spare and composed.

Serves 2. 25 minutes, 15 at the stove.

About 890 calories a serving, 26 g protein, 80 g carbohydrate, 52 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta. Peel and core 1 firm pear, then cut it into thin wedges; set aside. Mince 1 garlic clove.
2. When the pasta is two minutes from done, melt 2 tablespoons of butter in a wide skillet over medium heat. Add the minced garlic and 1/4 teaspoon of dried thyme, cook just until fragrant, about one minute.
3. Pour 1/2 cup of heavy cream into the skillet and bring to a simmer. Crumble 4 ounces of Bel Gioioso gorgonzola directly into the cream, stirring until the cheese melts completely and the sauce is smooth, about two minutes.2 min
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the gorgonzola cream and toss, adding pasta water a few tablespoons at a time until the sauce coats the strands lightly.
5. Fold in the pear wedges gently, season with salt and pepper to taste, and divide between two bowls. Serve right away while the pear is still firm.

Note Swap a ripe apple for the pear if you prefer. Leftovers keep covered for two days but are best eaten fresh. Finish with a green salad or crusty bread to catch the sauce.