Roquefort Pasta

I brought so much Roquefort cheese from Roquefort while filming this episode for TV2's #Kultour, so I decided to make some more dishes with it. I love blue cheese pasta, though most of the people say the cheese overpowers the sauce and normally ends up being "too much". But I find out is all about the amount of cheese and cream you use. This is a very fast dish to make, approx 10 min for the whole dish.

Ingredients:

150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta)
100 ml Heavy cream
100 gr Roquefort cheese
Fresh rosemary
a bit of extra roquefort to garnish
Salt & Pepper
Olive Oil

Cook the pasta as directed on the package but remember to add some oil and salt to the water. In a small pot warm the cheese and cream in medium heat. Stir continuously until it thickens. 
Mix the pasta in to the sauce. I used some cooking rings to make the form better. Shave or cut some roquefort cheese over the pasta and sprinkle some pepper over it. Garnish with fresh rosemary and Enjoy!