This is Jill’s husband Tom’s favourite pasta dish. He particularly loves it accompanied by a grilled steak!
Bring a large pot of salted water to the boil. Add the pasta.
While the pasta is cooking, melt the butter in a small saucepan over medium heat.
Add the shallot and cook for 2 minutes.
Add the whipping cream.
Reserve 2 tablespoons of the crumble blue cheese and set aside.
Add remining blue cheese to the cream mixture and reduce the heat to low. Cook, stirring frequently until the cheese has melted.
Stir in the Parmesan cheese and half of the walnuts. Turn the heat off. Season with pepper to taste.
When the pasta is al dente, reserve 1/2 C (125ml) of the pasta water.
Drain the pasta and return to the pot. Add the sauce. Stir to completely coat the pasta (if the pasta seems too dry, add some of the hot reserved pasta water, a spoonful at a time until creamy).
Transfer to a pasta bowl. Sprinkle with remaining walnuts and blue cheese and serve.
This pasta dish is particularly good as an accompaniment to grilled beef.
6 servings