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.