Stilton Spaghetti Carbonara. It's basically Italian Mac & Cheese. forget that, I've probably offended someone and it's almost definitely not true, I won't compare the two again sorry. Anyway if you like cheese, bacon & garlic then this recipe is definitely for you. I'm making this recipe with the brilliant, creamy and somewhat pungent stilton (blue) cheese to add my take on Method For the carbonara, fry the bacon in a saucepan for two minutes until crisp and add the cream.

Also, you can use any kind of pasta spaghetti is just a classic, I really like using rigatoni to capture all that sweet cheese sauce in the tubes. Cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. You can cook Stilton Spaghetti Carbonara using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Stilton Spaghetti Carbonara

Prepare 300 g of Spaghetti or Any other pasta like Rigatoni.
You need 4 of eggs.
You need 100 g of Parmigiano Reggiano if you don't want to use blue cheese then use 150g of parm.
It's 50 g of Stilton or half the amount of Parm cheese.
You need 2-4 cloves of Garlic alternatively you could just use 2tspn of Garlic powder to save a step and garlicky fingers.
Prepare 1 tbsp of Black Pepper everyone loves a peppery Carbs right?!.
It's 200 g of Lardon or any kind of bacon will do.

Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat. Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper.

Stilton Spaghetti Carbonara instructions

Start by putting the salt into a pot of water and bring it to a boil then put in the spaghetti when the water is at a rolling boil..
Now while the pasta is cooking we can get everything ready for the dish. Get the garlic, crush, peel the skin and coarsely chop and save for later(if you're using the powder you can ignore this bit.).
Get your eggs and split 3 yolks from the whites with your last egg, crack and put the whole thing whites and all into the yolk bowl. Now you should have 3 egg yolks and 1 whole egg in a bowl. Leave the whites, make a healthy omelette later or whatever..
Get your Parmesan cheese and grate it all in or if you used pre-grated just plop it in..
Corsley chop your blue cheese as much as you can depending on which one you get like the harder ones you can just crumble it and put it into the parm and egg mixture and whisk briefly..
It's time to fry up the bacon bits! Slice up your bacon and throw it into a pan on med/high heat, your pasta should be half down around now depending on how fast or slow you're working..
While the bacon is browning, grab your egg mixture and begin whisking again, while whisking slowly pour in a ladle of pasta water and your pepper once incorporated stop whisking. this process loosens the mixture a little bit and will help make a beautiful cheese sauce when poured onto the pasta it'll also temper the eggs if that's the right word?.
The bacon should be browning and crisping up now. They'll also release all this fat and beautiful flavour into the pan and by this point, you can add the garlic don't cook or brown the garlic too much..
After the garlic gets fragrant and fills the air the pasta should be ready. Turn off the heat to everything, put your bacon and garlic pan away from the heat, drain the pasta and pour it into the bacon and garlic tossing it around..
While the pan is off the heat it'll still be hot and ready for the eggs, now pour the eggs all around the pan and mix into the pasta. It is crucial at this point that this pan is definitely off the heat otherwise you'll get scrambled cheesy pasta eggs and its not too appetizing..
You're ready to serve! After mixing all these beautiful ingredients they'll all start emulsifying together and really start getting to know each other. I like serving it in the pan and letting everyone help themselves. Oh and you cant put some more parm on top to add that little bit more cheesy flavour!.

When the pasta is ready, drain and add to the pan with the guanciale. In a saucepan, melt the butter, then gently fry the onion until golden. Drain the pasta and reserve some cooking water. A super simple, super-delicious blue cheese sauce for pasta, delivering tons of flavor with just three ingredients: butter, blue cheese, and parsley. The soft texture of blue cheese means it melts completely into hot pasta, leaving behind its bold, salty flavor.