Fettuccine with Roquefort and Lemon


1 cup (8 fl oz/250 ml) heavy (double) cream
¼ cup (1 ½ oz/45 g) crumbled Roquefort cheese
1 lb (500 g) fresh or dried fettuccine
Kosher salt
Grated zest of 1 lemon
Freshly grated nutmeg
Freshly ground pepper

Bring a large pot of water to a boil. Meanwhile, warm the cream in a saucepan over medium-low heat and add the Roquefort. 

I couldn't find Roquefort and had to make do with a humble Gorgonzola, but everything still came out delicious.

Mash the cheese with a wooden spoon until it is fully incorporated into the cream. When the mixture is warm and uniformly blended, remove it from the heat and set aside. Do not allow it to boil.

Add the pasta to the boiling water, stir it to prevent sticking, and cook until al dente, tender but firm, 30 seconds-5 minutes for fresh pasta, depending on freshness, or according to the package directions for dried pasta. Drain well, reserving ½ cup (4 fl oz/125 ml) of the pasta cooking water.

Return the pasta to the pot and season liberally with salt. Pour the cream mixture over the pasta and toss to coat thoroughly, adding a little of the reserved pasta cooking water as needed to loose then sauce. Add the lemon zest and season to taste with nutmeg and pepper. 

There's a lot of zest in one lemon!

Taste and adjust the seasoning. Serve at once in warmed pasta bowls. 

All of its pasta-riffic goodness.

My Rating: 4/5 "This is mild but complex and comfortingly carb-y. The lemon zest adds nice dimension to the light flavor of the cheese. Classy stuff!"

Comments