Great Gorgonzola Cheese Pasta

• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots or 2 green onions
• 1 teaspoon ground coriander
• fresh ground black pepper
• 12 cup heavy cream
• 12 lb gorgonzola, trimmed of any rind and cut into small chunks
• 1 lb dry fettuccine or 1 lb other pastas
• parmesan cheese, for topping
• fresh parsley (to garnish)

1. In a medium saucepan melt the butter over medium low heat and add shallots/green onion, coriander and 1/2 teaspoons pepper.
2. Cook until tender, not brown 2 to 3 minutes.
3. Add the cream and bring to a boil.
4. Simmer gently until slightly thickened, about 5 minutes.
5. Remove from heat and stir in Gorgonzola.
6. Set the pan back on the heat and simmer only long enough to melt the cheese.
7. Set aside.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add the fettuccine and cook, stirring gently until al dente, about 10 minutes.
10. Reserve 1/2 cup of the pasta water ,drain the fettuccine and return to the pasta pot.
11. Add the cream sauce and toss well, adding a little of the pasta water to thin out the sauce if necessary.
12. Serve immediately with a sprinkle of black pepper and parmesan.
13. Serve parsley on side next to pasta.

unsalted butter, shallots, ground coriander, fresh ground black pepper, heavy cream, gorgonzola, other pastas, parmesan cheese, parsley

Taken from www.food.com/recipe/great-gorgonzola-cheese-pasta-218891 (may not work)