Serves 4 to 6.

1 cup heavy cream or half & half

4 oz Gorgonzola cheese, or other good quality blue cheese

Salt to taste

2 Tbs freshly grated Parmesan cheese

• Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta.
• Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half.
• Add the remaining ingredients and stir until the sauce has thickened slightly.
• Add the cooked pasta to the pot and stir to coat with the sauce.
• Serve immediately.