Cook the pasta in salted water for the length of time specified on the pack.

Once done, remove from heat, strain, wash with a bit of cold water so as not to make it sticky, and return to the pot and close.

Meanwhile, mix together the flour, milk, butter and some salt in a separate small pan, put the heat on medium, and stir well until the sauce thickens into a nice bechamel.

Add the gorgonzola piece and wait for it to melt into the sauce.

Chop the onion and parsley very finely.

Add the gorgonzola sauce and the onion and parsley to the pasta and mix well

Serve in plates, grate the parmesan, and ground the pepper on top.Bon Appetit!