Blue cheese fettuccine is a rich, creamy pasta dish that combines the bold, tangy flavor of blue cheese with smooth, silky fettuccine noodles. This indulgent dish is perfect for those who enjoy bold, savory flavors and is a great option for a special dinner or when you’re in the mood for something decadent.
To prepare blue cheese fettuccine, start by cooking the fettuccine noodles until they’re al dente. While the pasta cooks, make the creamy blue cheese sauce by melting butter in a pan, adding garlic for a fragrant base, and then slowly incorporating cream. The cream creates a luscious, velvety sauce that balances the sharpness of the blue cheese. Crumbled blue cheese is added to the sauce, melting into the cream and creating a rich, tangy base that coats the pasta perfectly.
The sauce can be customized by adjusting the amount of blue cheese to your taste. Some people like a strong, pronounced blue cheese flavor, while others prefer a more subtle touch. Fresh herbs like parsley or chives add a burst of color and freshness to the dish, while a squeeze of lemon juice can help balance out the richness with a touch of acidity.
Blue cheese fettuccine pairs beautifully with a crisp green salad or sautéed vegetables for a lighter side dish. If you’re looking for extra protein, grilled chicken, shrimp, or even crispy bacon can be added to make it a more substantial meal.
This dish also pairs well with a glass of wine—try a light, refreshing white like Chardonnay or Sauvignon Blanc to balance the richness of the blue cheese sauce.
For an elegant yet comforting dinner, blue cheese fettuccine offers a perfect balance of creamy, tangy, and savory flavors that will satisfy your cravings for something indulgent.
Ingredients
- 100 grams fettuccine pasta uncooked
- 50 grams blue cheese crumbled
- 1 tablespoon butter
- 100 ml heavy cream
- to taste grams salt
- to taste grams black pepper freshly ground
Instructions
- Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter and add heavy cream. Stir well and heat the mixture gently.
- Add crumbled blue cheese to the saucepan, stirring continuously until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the cooked fettuccine to the sauce. Toss to coat the pasta evenly.
- Serve immediately, garnished with additional blue cheese or black pepper if desired.
Nutrition
Fettichini was too mushy. Next time I think I will try it with normal cheese instead.
Normal cheese? But blue cheese gives it such a unique flavor! Maybe just cook it a bit less next time?
Ehh… too much blue cheese for my taste. I think it ruined it. Maybe try with less cheese?
This was absolutely delicious! The blue cheese adds such a unique flavor. Definitely a keeper!
Honestly, I didn’t think I would like it, but it’s really creamy and good. Surprised me!
Way too much blue cheese for me. It overwhelmed the dish. Not making this again.
I think blue cheese is super tasty! Maybe try less next time?
I didn’t have fettuccine so I used spaghetti. Came out alright, but the texture was off.
Made it tonight and followed the steps exactly. Turned out a little salty because I may have overdone the salt, but still super creamy. Great comfort food.
Good for a fancy night in!
Wut did i just eat? Is it moldy cheese? I dont understand this dish. 😕
This is sooo good! I loved the blend of blue cheese and cream. Definitely making it again!
Eh, it was okay. The blue cheese flavor was a bit overpowerin’ for me. Maybe try a milder cheese next time?
I actually love blue cheese! I think it adds such a rich flavor to pasta. Maybe it’s just a matter of taste?
I dunno, I think blue cheese is fine. But yeah, if ya don’t like it, maybe try ricotta or somethin’.
My kids didn’t like it. They said it tastes like stinky socks. 😂 Never making this again!
Yum! I love blue cheese! But my kids didn’t like it at all. Guess I’ll have to make mac and cheese for them.
This is okay, but blue cheese is kinda polarizing. If you don’t love that tangy smell, you won’t like it. The cream helps, but it’s still pretty punchy.
The amounts are small for a full meal though—100g pasta is like one hungry person. I scaled up and it turned out fine. Sauce was great.
Delicious! The only thing I changed was adding garlic powder because why not. Also I used salted butter so I went lighter on the salt—smart move, honestly.
This is pretty legit. I was worried the sauce would get grainy but it stayed smooth as long as I stirred. Next time I’ll use a touch more cheese.
Loved how simple it is. I was worried the blue cheese wouldn’t melt smoothly, but it did. Next time I’ll under-salt the pasta water since the cheese already salty.
Yes!! This is exactly how I make it too—blue cheese melts way better than I expected. I also do less salt in the pasta water since the cheese brings plenty of saltiness. Great tip!
Not gonna lie, I was worried it would taste too “strong,” but the butter + cream really mellowed it. Pepper at the end was a good call.
Not gonna lie, I was nervous about the blue cheese separating, but stirring continuously helped a lot. Texture was smooth and the timing worked. Next time I might add garlic for more depth.
Wow, super quick dinner. I used less pepper (because family complains lol) and it still slapped. Would totally make again on a busy weeknight.
Yummy! I added some garlic and chopped walnuts. Really brings the flavors out!
I followed it but mine was a bit too salty (I guess I went heavy on the salt). The flavor is strong in a good way though—blue cheese lovers will like it.
I tried it, and honestly the blue cheese taste was stronger than I expected. I might cut the cheese in half next time or add some garlic.
Ooh yeah, blue cheese can totally punch you in the face 😅 Cutting it in half is a solid move—also garlic could help balance it. Next time maybe start with a little garlic powder so you don’t overpower the sauce.
This was delish! Didn’t expect blue cheese to go so well with pasta. Will make again!
I don’t think blue cheese belongs in pasta. I replaced it with parmesan and it was just okay.
Fettuccine is so boring. Why not use what’s like a penne? Just a thought. Still tasty tho.
This was sooooo good! The blue cheese flavor was intense, just how I like it. Will make again!
Thanks for your feedback! Blue cheese lovers unite! 🧀❤️
This recipe is a winner! The blue cheese adds such a rich flavor. I’ve made it twice now!
Great recipe! But I think garlic would’ve made it even better. Just a thought!
I’m shocked how simple it is and still tastes fancy. Restaurant vibes! I added some garlic too (don’t judge) and it elevated it a lot.
Totally agree—this is one of those “few ingredients, big flavor” dishes. I love that the sauce turns silky without trying too hard. Garlic is actually a genius add-on, why not?!
Hmm… I’m not a fan of blue cheese, so this wasn’t for me. The smell was too strong.
I understand! Blue cheese can be pretty strong for some. Have you tried substituting it with something milder like parmesan? Might be worth a shot!
Just skip the blue cheese next time! You could use alfredo or something. Blue cheese is like… super smelly. 🤢
Ewwww! I can’t stand blue cheese. This was gross! Why would anyone eat this?
I actually love blue cheese! It’s so creamy and rich. Maybe you just haven’t tried a good one yet? 😊
Blue cheese + pasta = weird combo. But my friend likes it. I don’t get it.
Pretty simple recipe! My kids didn’t like it, tho. They preferred plain spaghetti.
I guess kids can be picky! But I love blue cheese, so I thought this was amazing!
The instructions were clear, but ‘to taste grams salt’ is weird—like how many grams?? I used a pinch and it ended up salty enough. Otherwise great.
5/5. just like restaurant 👌
This is dangerously good. The sauce came out silky and the blue cheese flavor is perfect—not too overpowering. Will make again.
This was delicious! Never thought blue cheese could be so good with pasta.
I totally agree! Blue cheese adds such a rich flavor. Can’t wait to try this myself!
Really? Blue cheese? That sounds kinda gross to me. I prefer a simpler sauce.
I followed the recipe but the sauce turned out too salty. Don’t think I’ll try again.
Maybe you added too much salt? The cheese is already salty. I loved this recipe! Lots of flavor.
Wow, this was so creamy and delicious! I’m not usually a blue cheese fan, but it worked perfectly here!
This is not how my mom makes it! She used alfredo sauce, not blue cheese. Can’t believe people like this. 😒
Made this tonight and wow—creaminess with that tangy blue cheese is perfect. I added a little extra pepper and it really popped.
It’s pasta. I mean, it’s fine but not life-changing. Just ok.
I disagree! This dish is amazing if you love blue cheese. It’s rich and creamy, definitely a treat!
Nah, not my fav – doesn’t taste good at all. I used regular cheese, still bad.
So easy to make and really fancy! I served it for my dinner party and everyone raved about it. Will make again!
Absolutely delicious! The blue cheese adds such a great flavor to the fettuccine. I loved every bite!
I don’t like blue cheese, but I’m glad you enjoyed it! What do you think about using parmesan instead?
I don’t know, this was way too rich for me. I thought it would be lighter. May try again with less cream.
Super creamy! I don’t usually like blue cheese but this turned out ok. Didn’t know what to expect but wow!
Suuuper easy weeknight recipe. Next time I’ll save a splash of pasta water to loosen the sauce a bit, but otherwise no complaints.
So easy! I threw in some bacon and it was a hit at dinner. Everyone loved it!
Gotta say, I was skeptical at first, but wow, this is creamy and rich! My kids loved it too!
I love blue cheese! Can’t believe kids liked it. That’s a win!
Creamy? I thought blue cheese was pretty strong. Maybe I should give it a try, but I’m not sure.
So creamy and delicious! But can I make it with less butter? Just curious.
I made this for dinner and my family refused to eat it! They said blue cheese stinks. I thought it was amazing tho! 😋
Idk, it smells bad! How can you eat that?? 🤢
Blue cheese is an acquired taste! I love it, but I get why some folks can’t stand it. Maybe try a different cheese next time?
I don’t really like blue cheese, but I tried this and it was surprisingly good! Just the right amount of flavor.
Salt/pepper to taste… great, but I wish it gave actual numbers. I under-seasoned first try.
This recipe was a hit! Loved the creaminess of the blue cheese. Will make it again!
Not my favorite… blue cheese is one of those flavors that either you love or you don’t. The sauce was tasty, but it felt a little overpowering for me.
Yummy! Just add a bit more salt and it’s perfect. 10/10 would eat this every day.
Wow, I never thought blue cheese could be used like this! So glad you liked it! 👌
This turned out super creamy and the blue cheese flavor is just right—not overpowering. I added a bit of extra pepper and it was perfect.
Creamy and tangy—exactly what I wanted. Blue cheese melts into a super smooth sauce, and the fettuccine just clings to it. I added a little extra pepper and it was perfect.
Yes!! This is exactly the combo—blue cheese + cream makes such a silky sauce. I also add extra pepper (and a tiny splash more cream) and it turns out perfect every time.
Blue cheese + cream is always a win. This is restaurant-level. I served it with steak and the sauce clung to the pasta exactly how I wanted.
I tried something similar once and my sauce turned kinda gritty—maybe I didn’t heat it gently enough? Also I used “blue cheese” from a tub and it tasted stronger than expected. Still sounds really good though!
Blue cheese + cream is undefeated 😄 I love that it clings to the pasta—exactly the vibe. Glad it worked out for you!
This turned out super creamy and the blue cheese flavor really came through—so good. I added a little extra pepper at the end and it tasted like a fancy restaurant dinner.
Easy recipe, but 100 ml cream for only 100g pasta feels a tiny bit tight. I had to add a bit more cream so it would coat properly. After that, it was great.
Too much work for cheese pasta in my opinion. Also, why does it say “to taste grams” for salt/pepper? Like… how many grams is “to taste,” lol?
I substituted gorgonzola because I’m not a fan of blue cheese. Turned out awesome!
Uhh I think you forgot to say when to add the salt. It was bland until I fixed it.
Only 100g pasta for 50g cheese feels off. Like math is not mathing. I used more pasta and it was way better.
My sauce got a little grainy even though I stirred like crazy. Maybe I heated it too hot. Next time I’ll keep it more gentle.
Yeah, that can happen with blue cheese if the cream gets too hot—gentle simmer or just low heat helps. Next time try keeping the sauce on low and stirring constantly until the cheese melts.
I was skeptical about melting blue cheese into cream, but it actually works! I added extra pepper and it tasted restaurant-level.
Why would anyone put blue cheese in pasta??? Like, what? I don’t get it. Just use parmesan or something normal.
I followed the steps but my sauce got a little grainy. Might’ve been the heat—next time I’ll keep it lower and stir more.
Could have used more salt. My pasta was bland! But I think I might try it again with more seasoning.
Was easy to make but I dunno, my sauce came out kinda lumpy? Is that normal? 🤷♂️
I think it’s normal for sauces sometimes to be a bit lumpy, especially with blue cheese. Just gotta keep stirring while melting! 🤔
I’m skeptical about heating blue cheese with cream, but wow. It actually smooths out. I’ll make this again for sure.
Not gonna lie, I was worried blue cheese would be too strong, but it mellowed into a nice tang. Great comfort food. Next time I’ll probably use more than 50g because I love it.
Honestly, not that great. The blue cheese was way too strong. I prefer a milder flavor.
Delicious! I added some garlic and mushrooms to the sauce, it was a hit at the dinner party! #ChefApproved
I’m not sure about blue cheese, isn’t it kinda stinky? But if you liked it, that’s what matters, I guess!
Wow, garlic and mushrooms sound like a fantastic addition! I need to try that next time.
Easy weeknight dinner—minimal ingredients, lots of flavor. The instruction to heat gently matters a lot. I didn’t even need to garnish; it was already bold.
Made this tonight and it was super creamy. The blue cheese melted nicely and the sauce clung to the fettuccine perfectly—restaurant vibes!
Yes!! That’s exactly how it should turn out—creamy and clingy like a proper restaurant pasta. Glad the blue cheese melted smoothly for you.
Looks easy but my sauce didn’t come out smooth at all. It kind of curdled. What did I do wrong?
Yummy! I added some chicken to it too. Made it super filling. Highly recommend!
Made this tonight and it came out so creamy—really restaurant vibes. The sauce thickened perfectly after melting the blue cheese.
I made this too but mine didn’t get that creamy—more like a salty cheese puddle 😅 I think I overheated the cream. Any tips for keeping it smooth?
Yes!! I love when the sauce actually emulsifies instead of getting greasy. Glad yours thickened up nicely after melting the blue cheese—restaurant vibes is exactly right.
Cooked the pasta al dente like the steps said, but I think I simmered the cream too long. It got slightly thicker than I wanted. Still yummy.
That makes sense—blue cheese sauces can thicken fast if the cream goes too long. Next time, I’d keep it on medium and stop as soon as the cheese melts. Glad it was still yummy though!
Amazing recipe! I never knew fettuccine could taste this good! 🙂
I accidentally added the cheese before the cream was warm and it clumped a bit. Still tasted good though—just needed extra stirring.
Ahh that makes sense—blue cheese can seize if the cream isn’t fully warm. Glad it still tasted good though! Next time just warm the butter/cream a bit more and keep stirring 👌
Wait, you “added the cheese before the cream was warm” and it clumped? I think you supposed to boil the cream first? But yeah extra stirring fixes it. At least you didn’t ruin it lol.
Super easy recipe! I’m no cook and I managed just fine. Thanks!
I’m glad you found it easy! Blue cheese can be a bit strong for some, but it’s delicious! 😊
Mmm… just like what mom used to make, except better! 😂 I added some grilled chicken, and it was perfect.
Bleh, blue cheese is not food. I don’t get how people eat this.
Not bad, but I think heavy cream is kinda wasteful. Could do with milk and still taste the same (maybe?).
Yeah I get that—heavy cream can feel a little pricey/wasteful. I’ve used milk before but the sauce can end up thinner, and you might need to simmer a bit longer or add a touch more cheese for body.
My sauce kinda separated at first, like grainy? I kept stirring and lowering the heat and it came back together. Not gonna lie, I was stressed 😅
That’s super normal with blue cheese/cream sauces—sounds like you did the right thing by lowering the heat and stirring. Once the cheese melts fully, it usually turns smooth again. Next time, keep it on the gentlest simmer and avoid high heat so it doesn’t get grainy.
Not a fan. The blue cheese was too strong for my taste, maybe less next time?
ew blue cheese lol jk 😅 it was actually surprisingly good. next time less salt for sure
I followed it exactly but mine tasted a bit too salty—probably because I used a salty cheese AND salted the water. Still tasty though, just adjust salt carefully.
I tried this recipe, but the blue cheese was too strong for me. I think I prefer alfredo without the blue!
Super simple! I made it in under 30 minutes! A little bit rich but worth it for a special night.
The instructions are simple, but I think 50g blue cheese for 100g pasta might be too much for my taste. I’d start with 25-30g next time. Otherwise good.
I didn’t have enough blue cheese, so I used a mix of blue + a little parmesan. Still turned out great, but I think the flavor would’ve been sharper with all blue cheese.
This is okay but 100g pasta feels like nothing for a meal. Also I added salt and it was still bland… could be my blue cheese wasn’t salty enough.
Hm, bland even with salt? Maybe you’re under-salting the *pasta water* step—those instructions say “salted boiling water” but it sounds like you only salted the finished sauce. Blue cheese can also be kinda sharp but not always salty. Try adding more cheese or a splash of pasta water + extra pepper.
I get what you mean—100g can be small unless it’s a side or you’re really hungry after. I usually do like 150–200g and it balances out the sauce better. Also blue cheese brand matters a lot; some are super mild, some are salty as heck.
Not bad at all, but my sauce got a little too thick. Maybe I heated the cream too long. Still tasty though, like comfort food.
This recipe is too easy, not sure if it can be really called cooking…but it was tasty.
I followed the steps pretty closely, but my sauce thickened a bit too much. Maybe I should’ve used less heat or added a splash of pasta water. Still tasty though!
Not bad. The instructions are simple, but I wish it said how much salt to use because “to taste” is vague. I ended up guessing.
Way too much blue cheese for me, honestly. I know it says 50g, but I’d cut it in half unless you really like strong cheese.
Totally agree—50g is bold. I’d start with 20–25g and add more only if your taste buds can handle it 😅
So simple and quick! I’m not usually good at sauces but this one held together. Will repeat.
Not gonna lie, I thought it would be too salty with the blue cheese… but I just added pepper and a little more cream and it was fine. Next time I’ll measure the salt though 😅
I had the same worry with blue cheese sauces, but this one actually worked! The cream + cheese melting step is key. Definitely repeating too.
The texture was silky and the pasta coated nicely. I garnished with more blue cheese and it was perfect.
One word: delicious.
The flavor is bold, like in a good way. Blue cheese lovers will be happy. I used extra pepper and it was 🔥.
Totally agree—blue cheese really shines here. I like it extra peppery too, makes it feel more “restaurant” 🔥
1 tbsp butter?? seems too little… i feel like it won’t emulsify or something. anyway it was edible.
I think your intuition is right. If it feels thin or not emulsified, try a bit more butter (or simmer longer) until it coats the back of a spoon. Blue cheese sauce can be tricky like that.
Yeah I get what you mean—1 tbsp butter sounds small. But with the cream + cheese melting, it still comes together as an emulsion-ish sauce for me. “Edible” counts 😄
Made this tonight and it turned out super creamy. Blue cheese flavor is strong (in a good way) and the sauce really clings to the fettuccine. I added a little extra black pepper at the end—perfection.
That sounds amazing — the “clings to the fettuccine” part is exactly what I want from a sauce like this. I’m curious though: did you find the blue cheese got milder after melting or still punchy the whole way through?