• 500 g fresh egg noodle or linguini Pasta

  • 250 g blue Cheese such as blue d’Auvergne or Roquefort, crumbled or cut

  • 125 ml heavy Cream

  • Pepper


  • 1.

    Put a large pot of water on to boil for the pasta.

  • 2.

    Put the cheese and cream in a saucepan and melt together.

  • 3.

    Season with pepper.

  • 4.

    While the cheese melts into sauce, cook the pasta al dente.

  • 5.

    Drain the pasta and toss with the sauce.

  • 6.

    Tilt it all into a serving dish.

  • 7.

    Sprinkle with parsley and extra crumbled blue cheese, if you like, for looks.

  • 8.


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