FETTUCHINI WITH GORGANZOLA CREAM SAUCE #(108)

INGREDIENTS:
     1 lb fettucini pasta
     1 lb gorganzola Italian cheese
     and crumble
     1 qt heavycream
     6 oz sour cream
     1/2 tsp white pepper
     2 tab of Millers Chicken Base or
     equiv
     1/4 lb of unsalted butter
     1/2 cup white port wine
     1/2 cup of pinot grigio white wine
     1 cup of freshly ground Parmesean cheese
DIRECTIONS:
     1. boil the fettucini pasta according
         to directions on the box and drain
     2. mix 1/4 lb of butter with the fettucini
         until well mixed
     3. mix 1 qt heavy cream with 6 oz of sour
         cream to make creme fraiche; let stand
         on counter about 3 hrs and then place in
         the refridgerator until it thickens
     4. mix 1/2 cup of hot water with chicken base
         and the pepper and stir until incorporated
     5. mix the creme fraiche with with the fettucini
         and add the Parmesean cheese, the chicken
         base mixture, the wines,and the pepper to the
        fettucini and mix until all is incorporated
    6. this recipe will serve 6 generously