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1 tablespoon butter
½ cup water or 125 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 cup cream, 35% or 250 ml
1 cup roquefort cheese or 200 g, roughly cut
½ cup grated parmesan cheese or 50 g
¾ cup walnut or 75 g, roughly chopped
1 packet fettuccini pasta or 250 g
8 cups water or 2 liters
In a large sauce pan, melt Butter over medium heat, add Hot Water, MAGGI® Chicken Bouillon , and cooking Cream and simmer for 5 minutes taking care not to over boil cream.
Add Bleu Cheese, Parmesan Cheese and Walnuts to the sauce and simmer on low heat until cheese is melted and sauce is somewhat even.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.
Gently toss until Fettuccini is evenly coated with the sauce, transfer to a serving dish and serve immediately.
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