Directions:

• 1.

  In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 2 cups of the cooking water, then drain and set aside.

• 2.

  In a large saucepan over medium heat, add the bacon and cook, stirring occasionally, for 5-7 minutes, until crispy. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

• 3.

  Reduce the heat to medium. Add the shallot, red pepper flakes, and garlic to the drippings in the pan; cook, stirring occasionally, for 3-4 minutes, until softened.

• 4.

  Pour in the wine and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, until the liquid has reduced by half.

• 5.

  Add the heavy cream, gorgonzola cheese, and Parmesan cheese. Whisk for about 5 minutes, or until the cheese has melted and the sauce is thickened. Taste the sauce and add salt if needed.

• 6.

  Add the cooked pasta to the sauce. Stir in about ¾ cup reserved cooking water until the pasta is well coated with the sauce. Add more cooking water if the sauce is too thick. Stir in the cooked bacon.

• 7.

  Portion into serving bowls. Garnish with the chives and more Parmesan cheese.

• 8.

  Enjoy!