This dish is so easy to make, yet very flavorful: if you like "stinky" cheese like gorgonzola, you just found your recipe! You can top your pasta with toasted pecans to add a crunchy element to it.
In a small pot, melt 8 oz of gorgonzola with 5 oz of heavy whipping cream. Set aside. Cook the fusilli al dente (6 minutes) in salted water, drain the pasta and mix it with the Gorgonzola fondue. Serve immediately, adding a couple of drops of truffle oil and chopped fresh Italian parsley, if you like.