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Stilton, Spinach, Pancetta & Mushroom Pasta



300g linguine

80g Stilton

150g mushrooms

1 pack of pancetta

150g spinach

100ml double cream

2 garlic cloves

1 onion

1tbsp oregano


1. Place pancetta in a hot pan with no oil. Fry off for about 3 minutes, before adding one finely chopped onion. Cook further for another 5 minutes.

2. Slice the mushrooms and add to the pan and mix thoroughly. Add garlic and oregano. Mix until coated and fry off the fat from the pancetta.

3. Put a pot of hot water on to boil and begin to cook the pasta for 10-12 minutes.

4. Add spinach to original pan with mushroom mixture.

5. Crumble the blue cheese into the mixture and add the double cream. Mix thoroughly until completely covered.

6. Once the pasta has cooked, drain and add to pan with the sauce. Mix until pasta is covered with the sauce and serve hot with Parmesan and garlic bread.

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