Gorgonzola Sauce

Rosina Giangiacomo James' recipe (Donna's grandmother) - from Gary B., San Francisco, California

1/2 cup (1 stick) butter, cut into 8 pieces
1/2 pound Gorgonzola cheese, cut into small pieces
1 cup half-and-half
1/2 pound Romano cheese
Freshly ground pepper to taste

Combine the butter, Gorgonzola and half and half in a heavy-bottom sauce pan. Heat over low temperature, stirring frequently until cheese melts and slightly thickens. Cook pasta. Pour sauce over pasta and sprinkle with freshly grated Romano cheese.