8ounceshot cooked pastalarger pasta is better here
In au gratin pan, over low heat, mash Gorgonzola, stir in butter and milk. Cook and stir till creamy, about 1 minute. Remove from heat. (You can put the sauce on hold here if necessary.)
When pasta is almost done, reheat the sauce. Quickly stir in cream and half of the Parmesan. If sauce is too thin, cook over medium heat to desired consistency. Toss with hot pasta, sprinkle with the remaining Parmesan and serve.