Noodles with Roquefort (Nouilles au Roquefort)

The Good Cook Techniques and Recipes: Pasta, 1980

20 minutes — 4 Servings

Ingredients

10	ounce	noodles
1⁄4	pound	roquefort cheese (softened to room temperature)
1⁄4	cup	heavy cream (at room temperature)
		ground black pepper

Instructions

Cook the noodles in plenty of rapidly boiling salted water until just tender. Meanwhile, crush the Roquefort with a fork, then gradually incorporate the cream. Season to taste with pepper. Drain the noodles, add the Roquefort-cream mixture, and mix gently over low heat for two or three minutes. Serve very hot.