3/4 lb. gorgonzola cheese
1/4 c. cooking cream, or so
1 tsp. grated pepper, black
1/3 c. basil
1/2 to 3/4 c. grated Parmesan cheese
2 tbsp. butter

Melt cheese, cream, butter, and pepper slowly over low heat until smooth and creamy. Meanwhile, cook pasta; drain. Pour into sauce. Add basil and toss immediately. Serve immediately.