NUTRITION: PER SERVING
FAT: 35.1G (21.7G SATURATED)
CARBOHYDRATES: 74.3G (4.3G SUGARS)
400g good Italian dried pasta
75ml double cream
75ml whole milk
100g cream cheese or fresh goat’s cheese
80g blue cheese, diced (or see recipe introduction and tip)
80g gruyère, fontina, comté or cheddar, diced
50g parmesan, finely grated
A few pinches espelette chilli flakes (a French variety – find it at sous chef.co.uk), or regular chilli flakes
¼-½ tsp freshly grated nutmeg
Bring a large pan of water witha generous pinch of salt to the
boil. Add the pasta and cook for 2 minutes less than the packet says.
Meanwhile, put the cream and milk in a large saucepan over a medium heat. Stir in the cream cheese and other cheeses until they have melted into a thick sauce. Season this well with freshly ground black pepper and a little salt.
Drain the pasta well but keep back 100ml of its cooking water. Mix the drained pasta into the creamy sauce, adding enough pasta water to keep the mixture moist, stirring well to combine. Keep the pan over a gentle heat.
Season to taste with more salt and pepper, adding espelette pepper or chilli flakes. Add nutmeg to taste and stir again. Serve with a green salad.
If cooking for strict vegetarians, check the cheeses you use contain vegetarian rennet.
I’ve happily made this dish ahead of time, up to a day before, using a little more water (step 3), then reheated it in a hot oven for 20 minutes.