Ingredients
85g/3oz Stilton
150ml/5fl oz double cream
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
150g/5½oz fresh tagliatelle, cooked according to packet instructions, drained
Method
1. Crumble the Stilton into a saucepan and add the cream.
2. Heat the mixture over a low to medium heat until the cheese has melted, then season, to taste, with salt and freshly ground black pepper.
3. Stir through the parsley and cooked pasta until well combined. Serve immediately.
