Porcini Pasta with Creamy Gorgonzola Sauce
1 Package Porcini Tagliatelle
2/3 Cup Heavy Cream
6 oz Gorgonzola, crumbled
1 tsp White Pepper
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
In a small saucepan over high heat bring heavy cream to a boil. Once boiling reduce heat to medium and add Gorgonzola, dipper, and pepper.
Toss sauce with pasta and finish with balsamic vinegar before serving.