INGREDIENTS
250 g Rummo Spaghetti Grossi N° 5
700 g pears
220 g Gorgonzola
50 g butter
100 g milk
40 g brandy
Mint
Black pepper
Salt
Extra-virgin olive oil
DIRECTIONS
Peel the pears and cut them into cubes. Melt the butter very slowly in a saucepan, then add the pears. After a couple of minutes, deglaze with the brandy and let the alcohol evaporate. Season with salt and pepper, then cook gently until the pears are golden. Set some aside.
Cut the Gorgonzola into small pieces. Set aside one slice for later, then place the rest in a small saucepan with the milk. Melt the cheese over low heat.
Cook the spaghetti in plenty of salted boiling water. A couple of minutes before the end of the cooking time on the pack, transfer the spaghetti to the saucepan with the pears. Toss, adding a ladleful of pasta cooking water. Pour in the Gorgonzola sauce and mix well. Add the reserved pieces of Gorgonzola and finish cooking the pasta.
Plate the spaghetti and garnish with the pear cubes set aside, a few mint leaves, and a little black pepper. Enjoy!