4 oz. Gorgonzola cheese
1/3 c. milk
3 tbsp. butter
Salt
1 lb. fettuccine
1/4 c. heavy cream
1/3 c. Parmesan cheese, grated

Put Gorgonzola, milk, butter and 2 teaspoons salt in a large, shallow enameled frying pan over low heat. Mash Gorgonzola with wooden spoon and stir to mix. Cook until thick and creamy, about 1 minute. Set aside until ready for pasta.

Boil 4 quarts water; add 2 teaspoons salt. Put in fettuccine and cover until water boils. Takes just a few seconds for fresh pasta, a little longer for dry pasta. Return sauce to low heat and stir in heavy cream. Add drained pasta and toss with sauce. Add grated Parmesan and mix it in. Serve directly from pan to plate.

This amount of salt makes a very salty dish. I use 1 teaspoon for full recipe, 1/2 teaspoon for half recipe.