Bring a gallon of water to a full rolling boil in a large stockpot. Salt the water and pour in the pasta. Cook to al dente according to package directions.

Add the bacon strips to a large, heavy-bottomed skillet over medium heat. Stir the bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Pour all but about 2 teaspoons of the bacon fat into a jar*.

*You know what I’m going to say right? Go on, say it with me, “SAVE THAT BACON FAT!” Pop a lid on that jar of bacon fat and stash it in the refrigerator. You never know when it might come in handy.

Return the pan to the burner over medium heat and add the onions along with a pinch of salt. Stirring frequently, cook until the onions are crisp tender (about 5 minutes) and golden in color. Transfer the onions to a large mixing bowl.

Pour the lemon juice over the two halves of avocado. Coarsely chop the avocado and add to the bowl with the onions. Stir to combine. 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.

Drain the pasta and add to the avocado mixture. Stir in gently but thoroughly to distribute the sauce. Taste and adjust seasonings with salt and black pepper. Top the pasta with the reserved basil, bacon and Gorgonzola cheese and serve warm or room temperature.

One more thing. Avocados, once they are cut, don’t age gracefully. The day it’s made, it’s both pretty and delicious. So for the best looks, eat this the day it’s made. As leftovers, it will still taste fabulous; it just won’t look great.