A tasty and delicious dish with a twist on the classic Alfredo
Pour cream in a small sauce pan with the grated garlic.
Heat the cream on medium heat stirring constantly until it has thickened.
Remove from heat.
Add the Roquefort to the cream, stirring until melted.
Season with black pepper and set aside.
Boil the tagliatelles until al dente. Drain well and stir in the blue cheese sauce and the walnuts. Sprinkle with the remaining Roquefort.
Ingredients
Directions
Pour cream in a small sauce pan with the grated garlic.
Heat the cream on medium heat stirring constantly until it has thickened.
Remove from heat.
Add the Roquefort to the cream, stirring until melted.
Season with black pepper and set aside.
Boil the tagliatelles until al dente. Drain well and stir in the blue cheese sauce and the walnuts. Sprinkle with the remaining Roquefort.
