Rolf’s first date blue cheese pasta

B and I have been coming to Norway to visit friends for years now. Each visit is a treat and a delightful distraction from the bright lights of London. Our friends live in Hakadal, “the most beautiful place on earth”, a little hamlet 45min north of Oslo. This is said with tongue firmly planted in cheek but in truth it is stunningly beautiful and we wake each morning with a view of the surrounding mountains. We eat brown cheese for breakfast, go for long walks in the surrounding hills and generally enjoy the wonderful company of good friends, their children and extended family, friends and pets.

Rolf is the man in a house of women, although he’s dominance had been challenged with a recent arrival. Still, his prowess in the kitchen is incomparable. He knows, for instance, the absolute optimum temperature to pre-heat the oven in order to cook the perfect frozen pizza. And don’t even get me started on the fish balls!

The story goes that this was the first dish Rolf prepared for his wife when they were dating, and to this day it is cooked on every one of our visits to their lovely home.

Rolf’s first date blue cheese pasta

Serves 4

150g blue veined cheese (Rolf uses Costello Blue)

1 tbl sp plain flour

2 tsp salt

1 good dollop of cream

1 good dollop of milk

400/500g spaghetti

1 knob of butter


In a large, pot boil some water for the spaghetti adding a good pinch of salt.

Heat small saucepan and add the cheese to melt. Keep stirring making sure it doesn’t burn.

Once cheese has melted add the flour and keep stirring.

Add spaghetti to the boiling water – Rolf likes to break it in half.

Add the cream and the milk to the cheese sauce and stir. Once combined take off the heat.

Once the spaghetti is cooked to al dente, drain and place in a serving bowl.

Serve the pasta and the sauce separately at the table so that your guest can choose just how much they would like.


I took the notes for this recipe as it was prepared on the first night of our recent visit and like all true gourmets Rolf was a little hazy on the exact quantities. “You know when you are experienced as I am,” he says modestly,  “but too much salt and it’s not tasteful, “ he adds.

In truth it is a tasty and simple pasta dish, which we will continue to look forward to on every visit.

Thanks Rolf!