Blue Cheese Spaghetti

Blue Cheese Spaghetti

Time: 20 mins


  • 4 slices bacon, chopped
  • 1 lb spaghetti
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/4 cup cream or 1/4 cup half-and-half
  • 8 ounces blue cheese, crumbled
  • 1/4 chopped arugula


  • 1 Put a large pot of water on the stove to bring to a boil for pasta.
  • 2 Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
  • 3 Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
  • 4 Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in garlic and the shallots, saute for 3 minutes.
  • 5 To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
  • 6 Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
  • 7 Scatter the arugula and bacon bits across the top of the pasta.

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