Pasta with Gorgonzola

1 lb fresh spinach fetuccini 4 tbsps unsalted butter 2 cups whipping cream 10 oz gorgonzola cheese 4 tbsp parmesan salt and pepper

reduce the cream until 1.5 to 1.75 cups remain and cream has thickened. Crumble cheese into cream. DO NOT BOIL. Add parmesan and pepper (salt if needed) Add butter to sauce just before serving.