Linguine with gorgonzola cream sauce
serves 2 as a main course or 4 as a side dish
1 T butter
1/2 c crumbled gorgonzola
1/2 c half and half
1/2 pound linguine
While the linguine cooks, melt the butter over medium-low heat. Stir in gorgonzola and half and half and cook until the cheese melts and the sauce begins to thicken. If this happens before the linguine is done, reduce heat to low until the pasta is finished. Drain the linguine and mix with the sauce. Top with shredded parmesan and serve.
If you let the sauce get too thick, add in a bit more half and half to thin it.