Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  liter         cream
 100      gram          gorgonzola cheese -- (approx.)
                        some sage leaves
                        white pepper
 250      gram          pasta

Preparation:

Heat the cream in a saucepan together with the sage leaves and keep it simmering for a while so that it is reduced (? is that the right word?). Then just cut the cheese in pieces and melt it in the cream. Add some white pepper - and that's it! In my opinion it goes best with (homemade) tagliatelle. Besides, I've heard on different occasions that instead of pouring cream sauces on top, the tagliatelle should be added to the sauce and stirred - just be sure that the saucepan is big enough.