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Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 arugula
Calories 856
Calories from Fat 343		(40%)
Amount Per Serving		%DV
	Total Fat 38.1g	58%
	Saturated Fat 18.6g	92%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1099mg		45%
Potassium 502mg		14%
Total Carbohydrate 94.3g		31%
	Dietary Fiber 3.8g	15%
	Sugars 3.3g
Protein 32.3g		64%
detailed view... how is this calculated?

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Blue Cheese Spaghetti

Recipe #178889 | 20 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: KelBel
Jul 24, 2006

A 30 Minute Meal recipe from Rachael Ray. Blue cheese, bacon and pasta...what's not to love?!?!

SERVES 4 (change servings and units)

Ingredients

4 slices bacon, chopped
1 lb spaghetti
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream or half-and-half
8 ounces blue cheese, crumbled
1/4 chopped arugula

Directions

1
Put a large pot of water on the stove to bring to a boil for pasta.
2
Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
3
Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
4
Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in garlic and the shallots, saute for 3 minutes.
5
To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
6
Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
7
Scatter the arugula and bacon bits across the top of the pasta.

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Featured Reviews for This Recipe

From: Golden Mushroom

On Mar 27, 2008

This was easy and delicious. I just made it for the second time with Gorgonzola-so tasty! I served it with egg noodles because that's what I had, and they worked very well. My husband loved it too! It ended up being very creamy. I used smaller amounts of butter and oil, and used rice milk instead of cream-you'd never know!

0 people found this review helpful

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From: twissis

On Sep 13, 2007

I loved this dish, KelBel! I made a full recipe as written except I did add mushrooms as a pers pref. The sauce is rich & the undeniable star of the dish. I see I forgot to chop the arugula. I just laid it on top, but I had gone to great lengths to get it as I found it only in a bagged salad blend here. The prep mentions olive oil, butter & sage, but they are not on the ingredients list. 1 tbsp of butter was stated in the prep & I guessed at 1 tbsp olive oil, but I left out the sage. I served this w/only garlic bread & pigged out. So good! Thx for sharing this recipe w/us.

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From: KITTENCAL

On Jun 26, 2008

this was good but very rich, I omitted the bacon, didn't think it needed it, my DH enjoyed this dish, thank you for sharing Kel!

1 person found this review helpful

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From: Happy Harry #2

On Dec 5, 2007

I'm not rating this because I made it KNOWING that I don't like blue cheese, but I am trying to find a dish that I WOULD like and this on is not expensive. Yes, you really have to like this cheese to like this. This is NOT a reflection on KelBel, just my taste buds!

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