Cavatelli with Gorgonzola and Toasted Walnut Cream Sauce
6 slices bacon cooked and crumbled
3 tbsp. butter
5 cloves of Garlic, chopped
3/4 tsp thyme
2 ½ cups half and half (fat free)
5 oz Gorgonzola Cheese, crumbled
½ cup grated Parmesan cheese
2 lbs. Cavatelli pasta
1 cup crushed and toasted walnuts
(toast on a bake pan at 350 degrees for 10 mins)
Salt and pepper
1 tsp Parsley
Cook pasta in a large pot of salted water, drain, and return to pot. Drizzle a little EVOO in and give it a stir to keep from sticking.
In a large skillet, add butter and garlic, stir until browned. Add in half and half, parmesan and gorgonzola cheeses. Stir and simmer until cheese melts and sauce thickens.
Add in the bacon, toasted walnuts, thyme, parsley, salt, and black pepper to taste. Pour the sauce into the pot with the cooked pasta and stir until coated. Serve with a few toasted walnuts and some fresh thyme sprinkled over the top.