Linguine with Bacon, Peaches and Gorgonzola
Everyone knows pasta is infinitely better with bacon (case in point: spicy corn carbonara). But what happens when you add peaches and Gorgonzola cheese to the mix? Total and utter deliciousness, that’s what.
One 12-ounce box linguine
1 tablespoon extra-virgin olive oil
6 ounces bacon, chopped
2 shallots, chopped
1 peach, thinly sliced
¾ cup crumbled Gorgonzola cheese
2 tablespoons fresh thyme
1. Cook the linguine in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain, then toss the linguine with the olive oil.
2. In a large skillet, cook the bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook the shallots in the bacon fat until tender, about 2 minutes.
3. Add the peach slices and cook until tender, about 4 minutes.
4. Add the pasta and bacon back to the pan and toss to combine. Add the Gorgonzola and toss until just combined. Garnish with thyme.