Description
A rich and creamy pasta dish made with silky spaghetti, bold Roquefort cheese, crunchy walnuts, and a smooth cream-based sauce that feels indulgent yet simple.
Ingredients
Scale
- 400 g spaghetti
- 120 g Roquefort cheese
- 240 ml heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, lightly crushed
- 60 g walnuts, roughly broken
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Cook the spaghetti until al dente, then reserve some pasta water and drain.
- Heat the olive oil and butter together in a wide skillet over low to medium heat.
- Add the garlic cloves and let them gently infuse the fat without browning.
- Pour in the heavy cream and stir, letting it warm gently.
- Add the cooked spaghetti to the skillet along with a splash of pasta water.
- Gradually crumble in the Roquefort cheese, stirring until the sauce becomes smooth and creamy.
- Season with salt and black pepper, then fold in the walnuts.
- Remove from heat and serve immediately.
Notes
- Keep the heat low when melting the cheese to avoid a grainy sauce.
- Add pasta water gradually to control the sauce consistency.
- Taste before adding extra salt, as Roquefort is naturally salty.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg
Keywords: roquefort cheese pasta, creamy blue cheese pasta, walnut pasta, vegetarian pasta recipe