Simple version:
Crumble blue cheese (Gorgonzola), melt all but 2 tbsp in warm liquid butter over low heat, mix with tagliatelle or spaghetti cooked al dente. Arrange on plates and grind over with enough white pepper.
Gourmet version:
Peel onion, finely dice. Clean mushrooms, cut into thin slices. Heat oil, fry mushrooms well, add onions, sauté, remove from frying pan.
Crumble blue cheese (Gorgonzola), let it melt in milk except for 2 tbsp, season with salt and white pepper, freshly ground.
Cook the tagliatelle in salted water for about 8 minutes until al dente. Add the onion and mushroom mixture to the cheese sauce. Garnish with parsley leaves.
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