Schuss Shells (Pasta with Gorgonzola Cream Sauce)

1 pound dried pasta shells2 tablespoons unsalted butter4 ounces gorgonzola, crumbled (about 1 cup)#189;cup heavy creamSalt and freshly ground black pepper#188; cup freshly grated parmesanBring a large pot of salted water to a boil. Add the pasta and cook for 9-11 minutes, or until al dente. While the pasta is cooking, melt the butter and gorgonzola in a large skillet over low heat. Cook, stirring frequently, until the cheese is melted and the sauce is creamy, about 5 minutes. Add the heavy cream and cook over medium heat until the sauce is thickened and reduced slightly, 3 to 4 minutes. Adjust the seasoning with salt and pepper to taste. Drain the pasta and transfer to the skillet with the cheese sauce. Add the parmesan and toss thoroughly to coat. Serve immediately with additional pepper. Serves four to six."The Ski House Cookbook" by Tina Anderson and Sarah Pinneo (2007 Clarkson Potter)