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!"
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