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CHEESE SAUCE FOR PASTA

1/4 lb. Gorgonzola cheese
1/4 lb. Mascarpone (Italian cream cheese)
1/2 c. cream
Salt and pepper to taste

Place cheeses and cream in a saucepan over low heat. Blend and heat through. If too thick, add milk. Cook pasta al dente. Serve with sauce and lots of Romano cheese.

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