Wash the pears well and cut them into very thin slices (eliminating the central core): I did not peel them because I liked to add that extra touch of rustic, and also to prevent them from breaking too much; cut the gorgonzola into pieces.
Brown the bacon well in a non-stick pan, then add the pears and leave them to flavor, then set them aside.
In the same pan, melt the butter, then add the milk and gorgonzola and wait for the latter to melt.
In the meantime, cook the pasta and drain it al dente, then add it to the cream cheese and let it cook for a couple of minutes, then add the pears and bacon.
The pasta with gorgonzola, pears and bacon is ready, you just have to serve it.
