Blue cheese pasta

Ingredients

Method

In a large sauté pan, heat the cream and wine over medium-high heat until it starts to bubble. Lower heat and simmer gently for 15 to 20 minutes or until the liquid has reduced by about one third. 

Add the Gorgonzola and Parmesan and stir until the Gorgonzola has melted and the cheeses are fully blended. Adjust consistency with additional cream if necessary. Season to taste with freshly ground black pepper and freshly grated nutmeg. Go easy on the nutmeg, though, as too much can be overpowering. 

Cook the pasta.

Combine with sauce and serve.