Yield: 4 servings
|6 ounces||Gorgonzola or blue cheese crumbled|
|1 cup||Whipping cream|
|12 ounces||Spaghetti; cooked & drained|
|\N \N||Freshly ground black pepper|
Combine cheese with whipping cream in saucepan. Cook over low heat just until cheese melts, stirring constantly. Combine spaghetti with hot cheese mixture. Season to taste with salt and freshly ground pepper.
(C) 1992 The Los Angeles Times