Charlie’s Blue Cheese Sauce

This simple recipe brings back so many memories for me. This simple recipe brings back so many memories for me.I was living in New York and I was editing a film with my Italian friend Toni, who was the director. He had this recipe and I fell in love with it. We used to have super long editing sessions and we would eat this pretty much everyday. It can work with any pasta shapes really, my favourite would be ravioli. It does require some eyeballing with the quantities, but I have left below the ideal quantities for me to give you an idea. I love it because it’s rich, decadent and full of calories, perfect for those rainy, winter days! 

Ingredients

Method

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Step 1

Start by melting your butter in a pan, making sure not to burn it.

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For

3

M

I

70

g

Butter

60

g

Blue cheese, gorgonzola would work really well here

1

tbsp

Whole grain mustard

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Notes

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