Rigatoni Al Gorgonzola Romana

1 c Heavy Cream

1/2 lb Gorgonzola cheese, crumbled

1/2 ts Nutmeg, grnd

2 tb Butter

3/4 c Parmesan, grated

Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot`s sides with the back of a wooden spoon until it`s thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce. Mix in about half the Parmesan, serve the rest at table. [It`s worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!] -----