It’s just turned cold and autumny here over the past few days, which may have been what persuaded me that pasta in cheese sauce was a good idea, since it’s an Italian equivalent to cheese on toast – comfort food.
Anyway. I cooked some penne, chucked in butter, olive oil, chopped stilton, chopped dolcelatte, grated parmesan and a pinch of smoked paprika, then stirred it until it formed a sauce. At which point the tubes of pasta looked like sections of artery clogged with fat. Tasted good, but very rich indeed and a touch salty.