Instructions

1. Bring a pot of water to a boil for the pasta. Once boiling, salt the water, cook the pasta, and drain it.
   
2. While the pasta cooks, clean and slice the champignon mushrooms thinly.
   
3. Heat a little olive oil in a pan and sauté the mushrooms for about 10 minutes, or until they’re golden and cooked through.
   
4. Add the gorgonzola cheese, heavy cream, and a pinch of salt to the pan. Cook over low heat, stirring until the cheese melts.
   
5. Add the drained pasta to the pan, mix everything well, and cook over medium heat for a couple of minutes to allow the flavors to meld.