• 1 lb spaghetti, fettuccine, or penne
• 4 oz gorgonzola cheese
• 1/2 cup whole milk
• 2 Tbsp butter
• Salt
• 1/3 cup heavy cream
• 1/3 cup freshly grated parmesan

1. Pour 4 quarts of water into a large pot and place over high heat.
2. Put the gorgonzola, milk, butter, and a pinch of salt in a large skillet over a low heat. Cook, breaking up the cheese with a wooden spoon until it has melted completely and formed a thick creamy sauce.
3. Pour in the cream and raise the heat to medium high. Cook, stirring frequently, until the cream has reduced to two-thirds of its original volume (this will take 3-5 minutes). Remove the skillet from the heat and set aside.
4. When the water for the pasta is boiling, and the sauce is off the heat, add salt and the pasta to the boiling water, stirring well.
5. When the pasta is cooked al dente, drain and transfer to the skillet with the sauce. Turn the heat on low and toss the pasta over the heat with the sauce and the grated cheese for about 30 seconds.
6. Serve at once.

The gorgonzola required is dolce, the creamy, almost runny kind as opposed to the drier sharper one.

(Bob)