Jamie Oliver Blue Cheese Pasta

I made this blue cheese pasta the other night when I was absolutely done with everything. You know the kind of evening—rain tapping on the windows, deadlines ignored, hair in a weird bun, and no desire to cook anything that required thought. But also? I didn’t want a sad dinner. So I dug around the fridge, found a forgotten chunk of Saint Agur, a half tub of cream, and a single slice of ham, and oh my god—magic happened.

This dish is unapologetically rich. It’s the kind of pasta that tastes like you meant to spoil yourself. Creamy, tangy, salty, and ready in under 20 minutes. It’s perfect for those days when you need a little edible self-care without turning your kitchen into a battlefield.

Why You’ll Love It

• Fast as hell – seriously, you’ll be eating before your playlist hits song three
• Only a handful of ingredients, and none of them are fussy
• Blue cheese lovers, this one delivers
• That ham? Adds just the right chew and salt
• Goes with red wine, white wine, or straight-from-the-bottle vibes
• Can be doubled for guests or halved for solo “leave me alone” nights

Ingredients

• 100g dried pasta (rigatoni is fab, but use whatever you’ve got)
• 10g salted butter
• 1 shallot, finely chopped
• 100ml single cream
• 1 thick slice of ham, torn into bits
• 30g blue cheese (like Saint Agur), crumbled
• 15g Parmesan, finely grated
• A splash of milk (optional, for loosening)

How to Make It

Start with the pasta:

Boil your pasta in salted water. You know the drill—al dente is the goal, not mush. Set a timer if you’re prone to forgetting (I always am).

Sauté the shallot gently:

While the pasta’s doing its thing, melt the butter in a medium pan over low heat. Toss in the chopped shallot and let it soften—about 4–5 minutes. You want it tender, not crispy.

Build the sauce base:

Pour in the cream and stir. Let it simmer gently for 2–3 minutes so it thickens slightly. Don’t walk away—it’s a fast mover.

Ham time:

Tear the ham right into the pan. No need to be dainty—it’s not that kind of dinner. Let it warm through in the sauce.

Add the cheese, stir it through:

Toss in the crumbled blue cheese and the Parmesan. Stir slowly until the cheese melts into the sauce. If it’s looking too thick, add a splash of milk to loosen things up.

Marry the pasta and the sauce:

Drain your pasta and toss it right into the pan. Stir it gently to coat every piece. Taste it. Add pepper if you like—but salt’s probably not needed thanks to the cheese and ham.

Serve immediately:

Get it into a bowl while it’s hot, creamy, and melty. This is not a pasta that waits. It’s best eaten curled up on the couch with no one asking questions.

Common Mistakes and How to Dodge Them

My sauce split—what happened?
Too much heat, too fast. Keep it on a low simmer and stir often, especially after adding the cheese.

It’s too salty!
Easy fix: skip salting the pasta water next time, or use a less salty cheese. Blue cheese + ham + Parm can sneak up on you.

My sauce is too thick/clumpy.
Splash in a bit of milk or pasta water and stir to bring it back to life. Happens to the best of us.

Storage and Reheating

Best eaten fresh, but if you’ve got leftovers, stick them in the fridge in an airtight container. Reheat in a pan over low heat with a bit of milk or cream to loosen it—microwave works, but go slow and stir halfway.

Not a freezer-friendly dish. The sauce goes weird and the texture never fully comes back.

Frequently Asked Questions

Can I make it vegetarian?
Yep! Just skip the ham. Maybe add mushrooms or walnuts for a bit of texture.

Not a blue cheese fan—what now?
Try something milder like Gorgonzola Dolce or even a bit of brie with extra Parmesan. Still dreamy.

Can I make more of it?
Totally. Just scale up the ingredients, but keep the heat gentle so the sauce doesn’t split.

Nutrition Facts (Per Serving):

• Calories: 540
• Fat: 28g
• Carbs: 52g
• Protein: 18g
• Sodium: 750mg
• Sugar: 3g