Step 1

Bring a large pot of water to a boil. Once boiling, add kosher salt until it "tastes like the sea." Add pasta and return to a boil.

Step 2

Once the pasta has been cooking for about 8 minutes, melt the butter in a large non-stick skillet over medium low heat, then add the cream.

Step 3

Add 6 ounces of the gorgonzola to the pan and stir gently until melted. Don't let the heat get too high, you don't want to scorch the cream.

Step 4

When the pasta noodles are just barely al dente, transfer them directly into to the sauce using a spider strainer or slotted spoon.

Step 5

Add about 1/4 cup of pasta water to the skillet and continue to cook the pasta in the sauce for a couple of minutes, until the sauce thickens slightly and the penne is perfectly al dente. Transfer to plates, crumble the remaining gorgonzola on top. (Sauce will continue to thicken once removed from heat.)