12 ounces tagliatelle pasta noodles
4 tablespoons butter
3 garlic cloves, sliced
8 ounces gorgonzola, crumbled
23 cup light cream
2 tablespoons fresh basil, chopped
Bring a large saucepan of salted water to a boil. Add the pasta and boil for 10-12 minutes until al dente. While the Pasta is cooking, melt the butter in a pan. Add the garlic and cook for two minutes. Add half the gorgonzola cheese to the pan with the cream and stir over low heat until the cheese has melted. Add the basil and season with pepper, if needed. Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish. Serve immediately.