For this, it is all right to use Spaghettini that is “dry” – that you have already in your cupboard, bought in a package from the store.
But not too much.
We believe in “moderation” here in the hills of Tuscany (another thing that “she” who writes about us does not tell you).
You will need, for two people, perhaps 150 grams of pasta.
You will need a nice wedge of gorgonzola dolce which is soft and creamy with also much blue running through.
You will cut more or less 125 grams for each person
You will put the gorgonzola in a pot to melt with some milk, perhaps a quarter cup for each serving (you can use more) and you will melt it slowly while you boil a large pot of water for the spaghettini.
You will chop a nice handful of parsley from the garden outside your kitchen door where you scattered the seeds last fall and already it is growing.
If you wish, you will also grate some parmigiano cheese or if you have some nice rounds of pecorino stored in your attic, hanging on shelves that you have suspended from the ceiling beams so that the mice cannot make themselves happy with it, then some of your oldest pecorino will be even better.