Porcini Pasta with Creamy Gorgonzola Sauce

1 Package Porcini Tagliatelle

1 Pasta Rocks

2/3 Cup Heavy Cream

6 oz Gorgonzola, crumbled

2 tsp Feta & Herb Dipper and Seasoning

1 tsp White Pepper

2 tsp Sweet Basil Balsamic Vinegar

1. Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.

2. In a small saucepan over high heat bring heavy cream to a boil. Once boiling reduce heat to medium and add Gorgonzola, dipper, and pepper.

3. Toss sauce with pasta and finish with balsamic vinegar before serving.