1 1/2 c. dry white vermouth
2 1/4 c. heavy cream
1/8 tsp. nutmeg
2 tbsp. salt
3/4 lb. fettuccine
3/4 lb. sweet gorgonzeta cheese, crumbled
1 1/2 tbsp. fresh grated Parmesan cheese
Fresh ground pepper

1. Bring vermouth to boil in heavy saucepan, reduce by one half. Add cream, bring to boil and lower heat to simmer. Season with ground pepper and nutmeg. Continue simmering for about 15 minutes (liquid will reduce by approximately 1/3).

2. Cook pasta in boiling water until tender. Drain and return to hot pot.

3. Remove cream sauce from heat. Stir in 1/2 of the Gorgonzola cheese and all the Parmesan. Pour over pasta, cook over medium heat for 5-8 minutes, stirring constantly until cream sauce has thickened slightly.

Divide pasta onto 6 plates and sprinkle with remaining Gorgonzola cheese. (Makes 6 light first courses.) Serve immediately. Top with fresh ground pepper. Note: Can add prosciutto ham and peas or chopped asparagus.