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3 tablespoons (1 1/2 ounces; 45 g) unsalted butter, at room temperature 3 tablespoons (1 1/2 ounces; 45 g) Roquefort cheese, at room temperature 3 tablespoons sea salt 1 pound (500 g) fresh or dried fettucine About 1 cup (25 cl) pasta cooking water Freshly grated nutmeg to taste Zest of 1 lemon, grated 1 tablespoon minced fresh rosemary Freshly ground black pepper to taste |
1.Preheat the oven to the lowest possible setting, about 200 degrees F (80 degrees C; gas mark 1). Place a large heatproof bowl in the oven to warm. 2. In a small bowl, mash the butter and Roquefort with a fork until soft and well blended. Set aside. 3. In a large pot, bring 6 quarts (6 l) of water to a rolling boil. Add the salt and pasta, stirring to prevent the pasta from sticking. Cook until tender, 1 to 2 minutes. Carefully drain the pasta, leaving a few drops of water clinging to the pasta so that the sauce will adhere. Reserve 1 cup (25 cl) of cooking water. 4. Place the pasta in the warmed bowl and add the butter-Roquefort mixture. Toss the pasta slowly and gently until the pasta absorbs all of the mixture. Slowly add the cooking water, tablespoon by tablespoon, until the pasta is evenly coated with sauce. (Rather than thinning out the sauce, the starchy water will actually work to thicken it.) Season generously with nutmeg and toss with the lemon zest and rosemary. Taste, then season generously with pepper. Toss once more. Transfer to warmed shallow soup bowls and serve. FOUR TO SIX SERVINGS WINE SUGGESTIONS: This is lovely with an Italian white wine: A golden, smooth Unbrean Orvieto, a Frascati from the Roman hills, or a nicely chilled Vernaccia di San Gimignano. |
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