This is basically a “stinky cheese” version of Cacio e Pepe. And to really enjoy this recipe you have to really like blue cheese and garlic. I don’t know the origin of this one. It is Tom’s go-to meal if we don’t have any cheese for quesadillas.
1 box of corkscrew pasta, roughly one pound.
1 tub of blue cheese (if you get a block, just grate or chop)
2-6 cloves of garlic.
3 TBS of mayo
- Boil noodles in salted water following the directions on the package and then drain. Return to pot.
- Add minced garlic to taste. Thomas add 3 cloves if he’s sharing with someone. Four cloves if it is just him.
- Stir in mayo and blue cheese crumbles. Use the residual heat in the pot to melt the cheese. Turn the heat on low if the cheese needs a little help to finish melting.
- Eat with people who like to breathe on each other.