Fettuccine With Roquefort Sauce

READY IN: 55mins
Recipe by breezermom

Had leftover Roquefort from a salad and just had to find a wonderful use for it! Also, pasta was buy one, get one free at my local grocery. Thus, a star is born!

Top Review by Karen Elizabeth

Made as per recipe and thoroughly enjoyed : I love everything in the recipe so really couldnt go wrong!!! Blue cheese, bacon and pinenuts - YUM! I did like the concept of baking it, gave all the flavours time to mingle, and I was also glad there were no mushrooms, since there often are in this kind of dish and I dont really like them. In short, very good, thank you breezermom, made for Consideration Tag game, FFF (I had forgotten to add the pinenuts when I took my photo, but I assure you I used them and they work very well in this recipe!!!)

Ingredients Nutrition


  1. Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
  2. Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
  3. While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
  4. Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
  5. Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.

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