Penne in pear and gorgonzola cream sauce

PREPARATION:

1. Cook penne for 11 minutes al dente in salted water in a large saucepan. Before draining all the water, pour about 150 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky. 
2. Melt butter in a large deep frying pan and grate a whole pear into it on a medium grater. 
3. Finely chop gorgonzola and add to the pear in the oil, stir, pour half a glass of water from under the pasta until the sauce thickens 
4. Add cooked penne, mix with the sauce until it covers evenly each piece of paste. Add a little more starchy water if necessary. 
5. Chop or grate walnut and sprinkle for taste and garnish. Buo appetito!