Fettuccine with Gorgonzola Sauce

INGREDIENTS

• 1 pound of spinach fettuccine
• 1/4 pound of Gorgonzola cheese
• 3 Tbls of butter
• 1/4 cup of milk
• 3/4 of a cup of heavy whipping cream
• 1 cup of fresh grated parmesan cheese
• 1/2 tsp of fresh ground black pepper
• 1/2 tsp of salt

• PREPARATION
• In 6 quarts of salted boiling water, cook the pasta until al dente. Around 2 to 3 minutes for fresh pasta or 8 to 10 minutes for dry.
• In a medium saucepan mash the Gorgonzola over low heat.
• Stir in the butter and milk until creamy
• Slowly stir in the whipping cream.
• Drain and add the pasta to the saucepan and toss.
• Toss in half of the Parmesan cheese.Serve with remaining Parmesan. Serves 4 people.