Oxford Blue & Bacon Pasta
Pasta with Oxford Blue and bacon is a delicious idea for a quick and simple supper.
Grill 4 rashers of smoked, streaky, rind-less bacon, cool and chop.
Gently heat 1/2 pint double cream in a bowl over simmering water, crumble in 1/2 pound of Oxford Blue cheese and stir until the cheese melts.
Add the bacon and some freshly ground black pepper to taste.
Bring a large pan of salted water to the boil, add a tablespoon of olive oil and 1/2 pound of pasta. Use a Tagliatelli, Spaghettini, or Organic Spaghetti with Nettles for an extra twist, and cook as recommended on the packet.
Drain and serve immediately with the Oxford Blue cheese and bacon sauce gently mixed in. Sprinkled with a tablespoon of chopped, fresh parsley.