For the farfalle with gorgonzola and caramel threads, cook farfalle in boiling salted water according to package instructions until al dente. Heat whipping cream, cut Gorgonzola into pieces and dissolve in it. Add white wine, season with salt, pepper and sugar and thicken with a little white sauce thickener if desired. Wash pears, cut into quarters, remove seeds and dice flesh. Caramelize sugar in a saucepan and toss pears briefly in it. Serve Farfalle with Gorgonzola sauce and caramelized pears. If desired, top with caramelized strands.
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