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This rich and creamy Pasta Gorgonzola with Crispy Prosciutto and Pear is bursting with all the right flavors.
Think salty Italian ham, briny Kalamata olives, delicately sweet Anjou pear and a drizzle of Balsamic glaze in one comforting pasta dish topped with juicy chicken and fresh baby greens.
It’s a fall pasta recipe that feels effortlessly elegant, perfect for a cozy weeknight or a special occasion. It feels fancy without the fuss.
A New Twist on a Classic
When it comes to comfort food, few things hit the spot quite like a creamy pasta dish. But sometimes, a traditional cream sauce can feel a bit heavy.
That’s why I created this recipe for Pasta Gorgonzola with Crispy Prosciutto and Pear. It takes the best of a classic penne alla Gorgonzola recipe and gives it a slightly lighter, more vibrant twist.
Instead of a heavy cream base, we achieve that luscious, velvety texture by simply tossing the warm pasta with high-quality Gorgonzola and a generous amount of extra-virgin olive oil.
This simple technique lets the true flavors of the Gorgonzola shine, creating a sauce that is rich and satisfying without compromising on a single bit of flavor.
The unique combination of salty prosciutto, sweet pear, and tangy Balsamic glaze creates a perfect harmony of flavors that will have you coming back for seconds.
Why You’ll Fall in Love with This Recipe
This isn’t just another pasta dish; it’s an experience. Here’s why this gorgonzola pasta will become a new favorite in your recipe rotation:
Effortless Elegance
It’s a low-fuss recipe, but your family, friends or dinner guests would never know it. The sophisticated flavor combination is set to impress.
30-Minute Meal
From start to finish, this entire meal comes together in about 30 minutes, making it a perfect solution for a busy weeknight or an impromptu date night at home.
Fantastic Flavors
The pairing of salty prosciutto, creamy Gorgonzola, and sweet pear is an award-winning combination. The other simple ingredients, like the briny Kalamata olives and fresh baby greens, come together to create a truly balanced and flavorful dish.
Simple Ingredients, Big Impact
The ingredient list is short and simple, but the pasta packs some serious flavor. This is one of those recipes where the quality of your ingredients really shines, so use a high-quality olive oil and a nice wedge of Gorgonzola.
Gorgonzola vs. Blue Cheese: What’s the Difference?
Gorgonzola is a type of Italian blue cheese—but not all blue cheese is Gorgonzola.
Gorgonzola is a specific kind of blue cheese made from unskimmed cow’s milk. It has a slightly milder, less pungent flavor than many other blue cheeses, and its texture ranges from soft and creamy to crumbly, depending on its age.
For this Pasta Gorgonzola recipe, I recommend using a crumbly Gorgonzola. The small crumbles melt beautifully into a velvety sauce while still holding their shape just enough to provide little pockets of intense flavor. If you can’t find Gorgonzola, a high-quality blue cheese will work in a pinch, but be mindful of its strength and add it to taste.
Prosciutto and Pear: Perfect Partners
The combination of prosciutto and pear is a classic for a reason. Hello, versatility!
The salty, savory richness of the prosciutto is the perfect counterpoint to the delicate, sweet juiciness of the pear. This delicious duo is fantastic in a variety of dishes, including:
- Salads: A bed of peppery arugula with sliced pear, crispy prosciutto, and White Balsamic Vinaigrette is a fantastic appetizer.
- Pizzas: Top a thin crust with a white sauce, Gorgonzola, prosciutto, and thin slices of pear for a gourmet pizza.
- Appetizers: Wrap a slice of prosciutto around a piece of pear or serve alongside Baked Brie with Fig Jam for a simple, yet elegant bite.
- Desserts: A small piece of Gorgonzola served with a slice of pear and a drizzle of honey is a classic Italian dessert.
In this Gorgonzola pasta dish, the crispy texture of the fried prosciutto provides a satisfying crunch against the soft pasta and creamy sauce, while the sweet pear cuts through the richness, creating a wonderfully balanced bite.
Ingredients & Substitutions
Here’s what you’ll need to elevate your dinner game with this Pasta Gorgonzola with Crispy Prosciutto and Pear:
- Penne Pasta: I use mini penne, but any medium-sized pasta shape with grooves to hold the sauce works well. Think rigatoni, fusilli, or even bowtie pasta.
- Prosciutto: This Italian ham, often featured on charcuterie boards, crisps up quickly and adds a salty, smoky flavor similar to bacon, but it’s much thinner and more delicate.
- Chicken Breast: Tender and juicy, the seared chicken breast makes this a complete, filling meal. For a vegetarian version, you can simply omit the chicken.
- Extra-Virgin Olive Oil: With such simple ingredients, the richness of the olive oil really shines. Use a high-quality, flavorful olive oil.
- Kalamata Olives: The briny, salty flavor of these olives adds a wonderful complexity. Halved or quartered are best, but any olive will work. Just make sure to remove the pits.
- Anjou Pear: The delicate sweetness of the pear is a perfect accompaniment to the bold flavors in this recipe. Choose a ripe but firm pear. Bartlett pear is a great alternative.
- Baby Greens: Baby spinach, mixed greens, or even peppery arugula add a layer of freshness that cuts through the richness of the cheese.
- Gorgonzola Cheese: Choose a high-quality chunk of crumbly Gorgonzola. I always add a little extra cheese on top for garnish right before serving for added texture and bite.
- Balsamic Glaze: An absolute must-have! The sweet and tangy glaze ties all the flavors together. While the pasta is still delightful without it, the glaze truly elevates the dish to the next level.
Serving Suggestions
This gorgonzola pasta is a complete meal on its own, but if you want to make it an even more impressive dinner, consider serving it with a few simple additions.
Drink Pairings
A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy sauce. If you’re hosting guests or celebrating a holiday, this Red Pear Sparkling Cocktail is an absolutely beautiful—and very light and fresh—signature drink to share. (See the image below!)
Salad Pairings
A simple green salad with a light vinaigrette on the side would also be a lovely accompaniment. Try my crowd-pleasing Simple Spinach and Arugula Salad. And don’t forget to serve this fall pasta recipe with some crusty bread to soak up every last bit of that delicious sauce.
Make Ahead, Storage and Leftovers
Several components of this recipe can be prepared in advance to save time. Cook the pasta and crisp the prosciutto up to a day ahead of time and store them in separate airtight containers in the refrigerator.
You can also measure out your olives, greens, and cheese in advance. For best results, sear the chicken and slice the pear just before serving.
Store any leftovers in an airtight container in the fridge for up to three days. Note that the prosciutto will not be as crispy as it was on the first day, but it will still be delicious. If the pasta seems a bit dry when reheating, add a drizzle of olive oil to loosen it up.
Pasta Gorgonzola: Frequently Asked Questions
Can I use a different pasta instead of penne?
Yes, any medium-sized pasta with grooves like rigatoni or fusilli will work well.
How do I prevent the pasta from getting dry?
To keep the pasta from drying out, cook it al dente, drain it, and toss it with a tablespoon of extra-virgin olive oil.
Can I freeze this recipe?
Freezing is not recommended for this recipe as the gorgonzola-based sauce and the crispy prosciutto will not thaw well.
Can I make this recipe without chicken?
Yes, absolutely! This dish is delicious as a vegetarian meal. Or, for those who enjoy seafood, salmon would be wonderful.
A New Fall Favorite
This Pasta Gorgonzola with Crispy Prosciutto and Pear is more than just a recipe—it’s a testament to how simple, quality ingredients can come together to create something truly special. Creating delicious meals at home doesn’t have to be complicated.
The balance of salty, sweet, creamy, and crunchy flavors makes this a satisfying and memorable meal that will have everyone asking for the recipe. So, the next time you’re looking for a comforting fall pasta recipe that’s a little bit different, give this one a try. It’s guaranteed to become a new favorite.
Enjoy!
Pasta Gorgonzola with Crispy Prosciutto and Pear
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Ingredients
- 8 ounces penne pasta cooked al dente and drained
- 2 ounces prosciutto
- 7- ounce chicken breast
- 3 tablespoons extra-virgin olive oil divided
- ¼ cup Kalamata olives drained
- 1 Anjou pear thinly sliced
- 1 large handful of baby greens
- ⅓ cup Gorgonzola cheese crumbles
- Balsamic glaze for drizzling
Instructions
- Prepare the penne pasta al dente according to the package directions. Rinse, drain, and add 2 tablespoons of extra-virgin olive oil. Cover and set aside.
- While the pasta is cooking, season both sides of the chicken breast with salt and pepper and let it rest.
- In a skillet over medium-high heat, add the prosciutto and crisp it for about 5 minutes. Remove from the skillet and set aside on a plate lined with a paper towel to absorb the excess fat.
- Add 1 tablespoon of extra-virgin olive oil to the hot skillet and sear the chicken breast without moving it until it has a nice golden-brown crust, about 6 minutes. Use tongs to flip the chicken and sear, untouched, for another 6 minutes until the chicken is cooked through (165°F). Remove from the heat and let rest, untouched, for about 5 minutes.
- To the warm pasta, crumble the prosciutto and gently stir in the olives, pear, Gorgonzola crumbles, and greens. Drizzle with extra virgin olive oil if the pasta seems dry.
- Divide the pasta among 4 bowls. Slice the chicken breast and place it on top. Drizzle balsamic glaze over the dish as desired. Serve warm and enjoy!
Notes
*Recipe originally posted 10/25/22; Last updated 8/12/25.
This looks great! You’ve been busy.
Thank you!