Penne with Gorgonzola and Mascarpone
 INGREDIENTS:To serve 4:
14 ounces (400 g) penne
5 ounces (120 g) Gorgonzola Dolce (the milder Gorgonzola)
3 ounces (80 g) Mascarpone (a mild, very creamy cheese)
2/5 cup (100 ml) heavy cream
1/4 cup (50 g) unsalted butter, at room temperature (it should be soft)
1 tablespoon vodka
Salt and white pepper to taste
PREPARATION:
Set pasta water to boil.
While it's heating, remove the rind from the gorgonzola
and break the cheese up into little bits. Whirl the cheese
in a blender, and when it is creamy add the mascarpone
and the butter.
 Season lightly with salt and pepper, whirl again, and then
add the cream and vodka. Check seasoning and lightly whirl again.
 from CanadianShe_wolf