7 oz (200 g) Gorgonzola cheese
4,5 oz (125 g) cream cheese (i.e. Philadelphia)
about 0,5 cup milk (amount depends on your preferences)
18 oz (500 g) pasta (tagiatelle or penne)
Crumble the Gorgonzola cheese, put in a pot and combine with cream cheese. Still stirring heats it up on a low heat. Add milk (or sour cream), stir until get a creamy sauce. You may season it with pepper and nutmeg. Serve with pasta and i.e. with chopped dill.