Preparation time: 10 minutes
Cooking time: 20 minutes

• 12 ounces spaghetti
• 1 ounce butter
• 1 1/4 cups cream
• 8 ounces Ricotta cheese beaten until smooth
• 1 stick celery, finely chopped
• 6 1/2 ounces of Gorgonzola cheese, diced

1. Cook Pasta in boiling water until al dente.

2. Heat Butter and cook the celery for 2 minutes. Add Ricotta, cream and Gorgonzola and season well with black and red pepper.

3. Mix well stirring constantly. Simmer for 1 minute. Add sauce to pasta, toss well and serve garnished with Italian Parsley.

*Dave Williams recommends a crisp, cold Pinot Grigio D.O.C. with this rich dish.