Fettuccine with Gorgonzola & Lemon Zest

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Fettuccine with Gorgonzola & Lemon Zest
3 Tbs. unsalted butter, room temperature 2 oz. Dolce Gorgonzola, room temperature 3 Tbs. salt 1 lb. fettuccine Fresh grated nutmeg 1 lemon, zested 2 Tbs. fresh rosemary, minced Ground black pepper, to taste
In a small bowl, mash butter and Gorgonzola with a fork until soft and well blended. Heat mixture in a large pan over low heat. Bring a large pot of water to a boil, then add salt and pasta, stirring occasionally. Cook until tender, about eight to 10 minutes. Drain pasta, reserving one cup of cooking water. Place pasta in pan with Gorgonzola-butter mixture, and gently toss. Slowly add cooking water until pasta is evenly coated with sauce. Stir in nutmeg, lemon zest, rosemary, and pepper.