1 pound dried pasta
1/4 pound Gorgonzola or other beat quality blue cheese
2/3 cup cream
3 tablespoons butter
Lots of Parmigiano-Reggiano
Cook the pasta according to package directions, drain and set aside. Combine the blue cheese, cream, butter and a small pinch of salt and slowly simmer until the cheese is melted. Quickly add the pasta and mix well. Plate at once, and top with Parmigiano-Reggiano.