Gorgonzola Prosciutto Sauce

There's a recipe in Marcella's Essentials of Classic Italian Cooking that I've tried a few times for Gorgonzola Cream Sauce. On a few occasions, I haven't had cream on hand and have made do without and made a very sparse Alfredo style dressing for the pasta. Last night I added prosciutto to the mix and it came out fairly well.

1 TBSP butter
1 oz prosciutto, diced
2 TBSP milk
4 TBSP gorgonzola

4 oz penne
parmesan (to be served on the side)

While pasta cooks, melt the butter in a saucepan that will be big enough to accomodate both the cooked pasta and the sauce. Saute the proscuitto for about 2 minutes. Add the milk and gorgonzola and cook until the texture of the sauce becomes creamy and smooth. Just before serving add the pasta to the sauce and toss. Serve with parmesan cheese on the side. Serves 2.