Linguine with Gorgonzola Cream Sauce
1 cup table cream
1 tablespoon butter
6 oz Gorgonzola cheese, crumbled
1/2 teaspoon pepper
3/4 lb linguine fine
1/4 cup Parmesan cheese and toasted, chopped pecans
Place cream, butter, Gorgonzola and pepper in skillet over medium-low heat. Heat gently until cheese melts and sauce thickens.
In a large pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm.
Drain and toss with Gorgonzola sauce and Parmesan. Garnish with toasted pecans and serve.