Emilia-Romagna
Preparation - Easy
Serves 4

This blue-veined cheese made of cow's milk with a strong flavor produced in Northern Italy. It melts quickly and works well in sauces whether for vegetables or pasta, as in this recipe.

8 oz Gorgonzola cheese, broken up with a fork
1 T unsalted butter
1/4-cup heavy cream
1/2-cup milk
salt and freshly ground white pepper
nutmeg, a pinch
sage, fresh-2 or 3 leaves (optional)
1 lb spaghetti or spaghettini, penne or fettuccine

Cook the pasta.
Meanwhile, melt the butter in a large saucepan (a double boiler can be used but it will take longer) over very low heat.
Add the Gorgonzola, crushing it further with a fork.
Add the heavy cream, milk, nutmeg and sage stirring continuously with a wooden spoon till smooth and velvety in consistency.
Remove sage if used.
Season with salt and pepper.
Remove from heat but keep warm.
Drain pasta.
If saucepan is large enough to accommodate the pasta, add pasta to Gorgonzola mixture, otherwise place pasta in a warm bowl.
Pour sauce onto pasta and mix very well adding a little more white pepper.
Serve immediately on preheated dishes.