Pasta Gorgonzola with Crispy Prosciutto and Pear

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.

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.

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.

*Recipe originally posted 10/25/22; Last updated 8/12/25.