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Pear, Gorgonzola, and Prosciutto Tagliatelle

Pear, Gorgonzola, and Prosciutto Tagliatelle

recipe c/o Cristina Haaland


1 pinch Salt

2 medium Pears

100 grams Gorgonzola Cheese

300 grams Tagliatelle Pasta

1 drizzle Olive oil

1 clove Garlic, minced

10 ounce Heavy cream

1 pinch Black pepper

50 grams Parmesan cheese

30 grams Sliced prosciutto



Bring a large pot of salted water to a boil over high heat.

Cut the pears into medium cubes. Place the pears in a small bowl, cover with water, and set aside.

Cut the gorgonzola into small cubes.

Once the water is boiling, add the tagliatelle to the pot and cook according to the package instructions. Reserve ¼ cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, heat a few drizzles of olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the gorgonzola and cook, stirring, for 2 minutes. Add the heavy cream and reserved pasta cooking water to the pan.

Drain the pears and add them to the sauce. Cook, stirring, until everything is combined and the cheese is completely melted, about 3 minutes. Season with salt and pepper to taste.

Add the cooked pasta to the pan with the sauce and stir to thoroughly combine.

Plate the pasta, spooning over the sauce and pears from the pan. Sprinkle each serving with Parmesan and top with a slice of prosciutto. Serve immediately.

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Pear, Gorgonzola, and Prosciutto Tagliatelle

Chef Cristina Haaland is knocking pears out of the park with her Pear, Gorgonzola, and Prosciutto Tagliatelle. See how pears can star in a main dish as she streams live from Brazil on December 3 at 2 p.m. ET. 

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