1 package fettucine or medium egg noodles (about 8 oz.)
2/3 cup (6 oz.) gorgonzola cheese
1/4 cup (2 oz.) unsalted butter
1/4 cup heavy cream
Freshly ground pepper
1. To prepare sauce, melt butter and gorgonzola cheese over
low heat until smooth and creamy.
Slowly add the cream and
simmer for a few minutes.
2. Cook pasta in plenty of rapidly boiling salted water (5 to 6
quarts) stirring gently to separate strands.
Do not overcook.
Pasta should be tender but firm with no hard core.
3. When cooked, drain. Keep about 1/4 cup of the hot cooking
water an pour this back on to the pasta to keep it moist and
4. Add the steaming hot pasta to the cheese sauce, stir well
with a wooden spoon, add freshly ground pepper and serve
(If sauce becomes too thick, 2 or 3 tablespoons
milk may be added.)