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Bacon & Blue Cheese Pasta

February 9, 2012

This is a super easy and tasty treat of a dinner.  Admittedly, it’s not the “lightest” recipe you’ll ever prepare, but it’s just fine to pull out occasionally.

Sadly, we ate this before I was able to snap a picture.  I guess that just means I’ll have to make it again!  Oh bother.

1 lb Pasta, any shape is fine
6 oz Bacon
6 oz Blue Cheese (Gorgonzola, Roquefort or Stilton)
2 Garlic Cloves, minced
1 cup Whole Milk (You could use heavy cream if you wanted it creamier.)
Salt & Pepper to taste

Cook pasta according to package directions.

In a heavy skillet, fry bacon until browned and crispy. Remove from pan to a paper towel covered plate to drain and allow to cool.

In the same skillet remove all but 1-2 tablespoons of the bacon fat. (I recommend reserving the extra in a refrigerated container for future use in other recipes.) Over medium-high heat saute the minced garlic for 1 minute. Reduce heat to medium and slowly whisk in the milk. Do not let it come to a boil. Add crumbled blue cheese and salt and pepper to taste.

Drain pasta and toss with blue cheese sauce. Sprinkle the crumbled bacon over the top and serve immediately.

3 Comments leave one →
  1. Daja permalink*
    February 9, 2012 7:00 pm

    GK Chesterton did a whole essay on Stilton. I think he would definitely approve of this recipe! 🙂

  2. ladydorothy permalink
    February 13, 2012 5:35 pm

    I absolutely adore Gorgonzola. Add bacon? Yeah, I think this would please both of us!

  3. March 2, 2012 10:21 am

    looks killer – gotta try it! Thanks! Good luck with your site:) Laurel

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