Matt and I hosted a party a few weeks ago, and I bought too much blue cheese. Way too much. Oops.
But, it became not such a problem once I made this delicious pasta dish. I mean, what could possibly go wrong with spaghetti smothered in a rich blue cheese sauce, some crunchy salty bacon, and fresh baby spinach? Nothing. Big, fat nothing is wrong with this lovely bowl of silky, cheesy pasta.
I just have to share this one with you, it’s become one of our faves. It’s an easy weeknight meal, but special enough for a date night or a dinner party. I’m so happy to post it today! I hope y’all enjoy this one.
Source: adapted from 365: No Repeats by Rachael Ray
1 lb. spaghetti
4 slices bacon, chopped
1 tbs unsalted butter
1 large shallot, diced
4 garlic cloves, minced
2 tbs flour
1 cup chicken or vegetable stock
½ cup heavy cream
8 oz. Gorgonzola crumbles, or whatever blue cheese you prefer
2 cups fresh baby spinach or arugula, roughly torn or chopped
Bring a large pot of water to a boil. Salt it generously and add the spaghetti. Cook until al dente.
While the pasta is cooking, cook the bacon in a medium saucepot until crisped. Remove with a slotted spoon to a paper towel lined plate. Add the butter to the bacon fat and put the pot over medium heat. Add the shallot and garlic. Cook until softened, 1-2 minutes. Add the flour and stir for 1 minute, to cook out the raw flour taste. Add the chicken stock and bring it up to a bubble. Cook, stirring, until it thickens, 2-3 minutes. Add the cream, stir to combine, and then lower the heat to low. Stir in the blue cheese and stir to melt. Season to taste with kosher salt and black pepper.
Drain the cooked spaghetti and transfer to a large bowl. Add the spinach or arugula and the blue cheese sauce. Toss to combine and add the crispy bacon bits on top. Serve immediately.