Boil the tagliatelle noodles in a pan with plenty of salted boiling water until 'al dente', as per the instructions on the packet.
Cut the Gorgonzola into small pieces and gently heat in the cream, stirring regularly, to make a sauce.
Peel the pears, remove the cores and cut into eighths.
Heat the butter and the honey in a frying pan, add the pear slices and allow to caramelise over medium heat. Add the lemon juice.
Drain the tagliatelle and mix with the Gorgonzola sauce.
Divide the pasta over four plates.
Season the caramelised pears with black pepper.
Add the pear slices to the pasta on the plates and garnish with a handful of rocket.