Pasta with Wisconsin Gorgonzola Sauce
1 1/2 cups whipping cream
1 1/2 cups (12 ounces) Wisconsin Creamy Gorgonzola Cheese
1 pound fettuccine, cooked and drained
Fresh grated Wisconsin Parmesan Cheese
Fresh cracked black pepper
Chopped fresh basil
In a medium saucepan, bring whipping cream to a boil over medium heat. Simmer for about 5 minutes. Reduce heat to low and stir in Gorgonzola until melted.
Place cooked pasta into large warm bowl, pour sauce over and toss. Sprinkle with Parmesan, pepper and basil.