I made a discovery lately. A very important one. At least to me anyway. My son likes Roquefort. Can you believe that? My husband is a huge fan of this cheese. He adores it, literally. I, on the other hand, don’t like it, at all. You can imagine my surprise when my son tried from his father spaghetti and said that he wanted that type of pasta from then on. I was staring at him waiting for this disgust face to appear and tell me that he was kidding. But no, he was dead serious about this. “So”, I said to my husband “at least you will never have to wonder about the paternity of your child. He is exactly like you”. Not that he complained about it, truth to be said. He is a gentleman and so am I. A lady I mean.
Anyway, since Roquefort is such a big hit among family members at least to the majority, I decided to turn my heart to stone and make spaghetti with the sauce they both love so much. Needless to say that I ate something different that day. But when I saw the pleasure in their eyes, well, that was a reward to me. Truly. This is a ridiculously easy meal and full of the Roquefort aroma. So if you are a big fan of this cheese and yet you feel kind of bored to make something fancy, this is the recipe for you. Just to give you an idea, the sauce is done before the pasta. That quick.

Spaghetti Al Roquefort

Ingredients
4 tbsp margarine
4 tbsp flour
3 cups milk, scalded
1 egg, slightly beaten
150 gr. to 200 gr. Roquefort, depends on how strong the flavor you want to be
Pinch of nutmeg
½ tsp salt

Instructions

Boil pasta according to your liking.
In a pot put the margarine in medium heat. Add the flour and whisk for 3 to 4 minutes. Add the scalded milk and continue to whisk. Add the salt and nutmeg. When the sauce thickens, remove from fire and add slowly the egg. Whisk to incorporate and then add the cheese. Place on the fire again but this time at low. Whisk until the cheese melts. It is ready to be served. You can serve the sauce over pasta as I did or you can throw the pasta in the sauce. Whichever way you choose the result is a very ‘Roquefortish’ pasta.

 

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