Pâtes au Roquefort
Pâtes au Roquefort is a traditional French dish originating from the southwestern region of France, known for the rich and intense flavour of the noble blue cheese Roquefort. This dish embodies a blend of rustic tradition and culinary refinement and has historically been served as a delicacy for gourmets and cheese lovers. It is classically prepared with wide-shaped pasta, allowing the sauce to evenly coat every bite.
Roquefort cheese, made from sheep's milk and matured in natural caves, gives this dish its unique sharpness and depth. In the past, serving a dish with this cheese was considered a mark of prestige, as its production required expertise, patience, and access to rare ingredients. Today, Pâtes au Roquefort is a favourite choice for special dinners, elegant lunches, and any occasion that celebrates rich flavours. The combination of creaminess, aromatic strength, and simple preparation makes this dish a timeless classic of French cuisine.
Serving:
3
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Pipe Rigate: 300 g
Roquefort cheese: 200 g
Cooking cream: 250 ml
Butter: 1 tablespoon
Salt: as needed
Freshly ground black pepper: to taste
Preparation instructions:
- Bring a large pot of water to a boil, add salt and the pasta
- Cook according to the package instructions until al dente, and meanwhile prepare the sauce
- In a pan, melt the butter over low heat, add the cooking cream and heat it until warm, but do not let it boil
- Cut the Roquefort into small pieces and add it to the cream, stirring until the cheese melts and the sauce becomes smooth
- Add freshly ground black pepper if desired, but be careful with salt as the cheese is already quite salty
- Drain the cooked pasta and immediately transfer it to the pan with the sauce
- Stir well so everything combines nicely
- Serve while warm, and for an extra touch, sprinkle some fresh parsley or grated Parmesan
Nutritional value:
Carbohydrates: 45.3 g
Protein: 23.7 g
Fat: 42 g
Origin of the recipe:
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