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Rigatoni al gorgonzola romana

Yield: 6 Servings

Ingredients:

• 1 c Heavy Cream
• 1/2 lb Gorgonzola cheese crumbled
• 1/2 ts Nutmeg grnd
• 2 tb Butter
• 3/4 c Parmesan

Instructions:

grated Heat cream to simmering do not boil. Add Gorgonzola salt pepper and nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden spoon until it's thoroughly mixed. Cook rigatoni al dente toss with butter then mix the pasta into the cream sauce. Mix in about half the Parmesan serve the rest at table. [It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!]

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