spaghetti con dolcelatte e pere
spaghetti with blue cheese and pears
Here's a bit of an unexpected but incredible pasta - sweet and savoury perfection, try it as a starter or a main course... and don't worry how to melt dolcelatte - it couldn't be simpler!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
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prepare the ingredients
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fry the pears
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make the cheese sauce
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boil the pasta
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combine sauce and pasta
spaghetti with blue cheese and pears
FOR FOUR PEOPLE
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150g dolcelatte
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milk to taste
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1-2 pears
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butter
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parmesan
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black pepper
PASTA
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400g (14oz) dry spaghetti
MANTECATURA
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minimal
METHOD
Begin by cooking the pears - peel them and chop into small cubes, then fry gently in butter until they take on a slight colour. You can flambé them with a little cognac or sherry if you like. When they're soft, set them aside.
Start boiling the water for the pasta and while that's happening make the cheese sauce.
Warm a half glass of milk in a pasta tossing pan and melt the cubed dolcelatte in it very gently - keep it on a low heat and don't let it boil.
Boil the pasta.
When the pasta's cooked, add it to the melted sauce and toss to combine. Plate with parmesan and black pepper.
