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1
Bring a gallon of water to a full rolling boil in a large stockpot.
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2
Salt the water and pour in the pasta.
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3
Cook to al dente according to package directions.
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4
Add the bacon strips to a large, heavy-bottomed skillet over medium heat.
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5
Stir the bacon and cook until crispy.
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6
Use a slotted spoon to transfer the bacon to a paper towel lined plate.
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7
Pour all but about 2 teaspoons of the bacon fat into a jar*.
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8
*You know what Im going to say right?
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9
Go on, say it with me, SAVE THAT BACON FAT!
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10
Pop a lid on that jar of bacon fat and stash it in the refrigerator.
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11
You never know when it might come in handy.
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12
Return the pan to the burner over medium heat and add the onions along with a pinch of salt.
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13
Stirring frequently, cook until the onions are crisp tender (about 5 minutes) and golden in color.
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14
Transfer the onions to a large mixing bowl.
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15
Pour the lemon juice over the two halves of avocado.
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16
Coarsely chop the avocado and add to the bowl with the onions.
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17
Stir to combine.
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18
Add the red wine vinegar, garlic, and all but 2 tablespoons each of the crispy bacon, snipped basil and the Gorgonzola cheese and stir well again.
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19
Drain the pasta and add to the avocado mixture.
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20
Stir in gently but thoroughly to distribute the sauce.
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21
Taste and adjust seasonings with salt and black pepper.
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22
Top the pasta with the reserved basil, bacon and Gorgonzola cheese and serve warm or room temperature.
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23
One more thing.
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24
Avocados, once they are cut, dont age gracefully.
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25
The day its made, its both pretty and delicious.
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26
So for the best looks, eat this the day its made.
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27
As leftovers, it will still taste fabulous; it just wont look great.
