Uses: Serves 4 as and appetizer or 2 as a main course.

You can double and triple this recipe, everything relies on the quality and ripness of the gorgonzola cheese.

400 gr or 12 oz.

dried or fresh pasta of your choice

Assembling the recipe:

Measure out all your ingredients and in a small sauce pan place the cream, milk and butter to melt. Add the gorgonzola and melt (do not boil). Warm a serving dish and place your pasta in it. Pour the melted sauce over the pasta and then add the grated parmesan cheese, toss and serve immediately.

This can be done in a large heavy pan if you are making this for 4 to 6 persons, tossing in the drained cooked pasta then adding the grated parmesan cheese and tossing to coat it all. Pour into a warmed serving dish and serve immediately

This sauce is especially good for fresh pasta and making your own for this is worth the little extra work it takes.

This recipe relies on the gorgonzola being of good quality and it's being ripe without it being over ripe. It should be freshly cut, creamy white and have a mellow flavor.

Avoid crumbly precut slices you find in the supermarket and it should definitely not smell of old sneakers.

You can double and quadruple this recipe if you would like to make it for more people. The original recipe said this was good for 6 persons but I think 4 is more like it. I like a good deal of sauce, which makes this a truly luxurious and delicious treat.

Gorgonzola sauce is great on Fettuccini, cheese filled Ravioli and a classic on potato Gnocchi.

American and Northern Europeans have many recipes for vegetables with some sort of creamy cheese sauce. Mostly cheddars but a little of this Gorgonzola sauce I find is really good with hearty vegetables such as steamed cauliflower or broccoli.