Fettuccine with Gorgonzola
( YIELD: 4 )

I N G R E D I E N T S
Decceco Spinach Fettuccine	1 pound
Stella Gorgonzola	quarter pound
Butter	3 Tbls
Milk	quarter cup
Heavy whipping cream	three quarters of a cup
Parmesan cheese - freshly grated	1 cup
Ground black pepper	Half a tsp
Salt	Half a tsp

1	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.
2	In a medium saucepan mash the Gorgonzola over low heat.
3	Stir in the butter and milk until creamy
4	Slowly stir in the whipping cream.
5	Drain and add the pasta to the saucepan and toss.
6	Toss in half of the parmesan cheese.
7	Serve with remaining parmesan.