This is a new recipe, I’m still working on the proportions but it came out very nicely the first couple times I’ve prepared it.
2 tbs butter, melted in sauce pan
add 3 large-ish cloves of garlic, crushed and then minced
saute lightly
add 1 shot of scotch, something nice and smokey but without chemical flavors. Let butter/garlic absorb it.
Continue cooking until garlic starts to brown
add 1 tbs flour to 1/2 cup milk, whisk in thoroughly.
Add milk/flour mix to saucepan, slowly. Stir in as you add it.
Add 1/2 cup gorgonzola (or Pepper Jack if you don’t want it quite so stinky. If you do use pepper jack you’ll need to add salt since you won’t get that saltiness from the gorgonzola), crumble in and let it melt as you stir.
You can also crumble in half a cup of bacon at this point. This is optional but delicious.
Cook until the sauce starts to congeal. Remove from heat, pour over fresh pasta. Sauce will thicken as it cools.