Creamy penne with enough blue cheese for flavour without overwhelming the pasta.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g penne
- 20 g butter
- 1 small shallot, finely diced
- 150 ml cream
- 120 g blue cheese, crumbled
- 40 g Parmesan
- Black pepper
- 2 tbsp chopped parsley
- Salt for pasta water
Method
- Cook penne until al dente in lightly salted water. Reserve 250 ml water.
- Soften shallot in butter over low heat for 3–4 minutes.
- Add cream and warm gently. Stir in blue cheese until mostly melted.
- Add pasta and Parmesan with a splash of cooking water. Toss over low heat until glossy, adding more water if needed.
- Finish with pepper and parsley. Taste before adding any salt. Serve immediately.