Bring a large pot of salted water to a boil.

Add the short pasta and cook according to the package instructions until al dente.

Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.

In a large skillet, melt the butter over medium heat.

Add the grated pear and cook for about 2-3 minutes until it softens and releases its juices.

Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.

Stir in the Gorgonzola cheese, letting it melt into the sauce. Start with 1/2 cup and add more to taste if you prefer a stronger flavor.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Divide the pasta among serving plates.

Sprinkle the toasted walnuts on top for a crunchy finish.

Optional: Garnish with additional crumbled Gorgonzola and a few extra grates of pear for a fresh touch.

Serve immediately and enjoy your delicious Gorgonzola Pear Pasta with Toasted Walnuts!