I live in the Northeast, and when the temperature goes below freezing, I start to think about pasta with gorgonzola sauce. This is not a dish for dieters, but hey--you need calories to keep warm in the winter, right? Rationalizations aside, if you try this please spend a bit more money for imported gorgonzola (preferably piccante) and imported pasta. Otherwise, I don't see why you'd bother.
1 16 oz. package of spinach pasta (if you can't find this, substitute fettuccine)
2 cloves of garlic, finely chopped
1 cup of heavy cream
1/2 pound Italian gorgonzola, cut into bits
4 generous handfuls of baby spinach, washed and spun dry (a tip of the hat here to Rachel Ray)
2 tablespoons of butter, ditto of olive oil
Bring pasta water to a boil, add a teaspoon of salt, then cook pasta al dente.
While that is cooking, heat butter and olive oil in a large sauté pan. Add chopped garlic, cook briefly but do not brown (which makes it bitter).
Add cream. When it bubbles, add the gorgonzola and lower heat. If it looks too thick, add some pasta water.
Drain pasta and add to the pan. Stir, then add baby spinach leaves until they have wilted, stir again, and serve. If your pasta pot has a strainer, a faster way to wilt the spinach leaves is to dump them in the hot pasta water and then add them to the pasta. Lashings of black pepper are in order. Parmesan could be added, but I typically don't. Salt to taste.
If you don't care for spinach, toast some chopped walnuts in peanut or walnut oil, then sprinkle on the pasta after serving.