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4 to 6 ounces Roquefort or blue cheese
1/2 pint fresh cream
1 clove garlic
Freshly-ground Parmesan cheese
8 ounces spaghetti
Crush Roquefort with fork in a small bowl and add cream gradually while stirring until contents are the consistency of medium paste.
Add crushed clove garlic. Keep mixture at room temperature and cook spaghetti.
Drain cooked spaghetti and place in serving bowl.
Add paste mixture to hot spaghetti and toss like a salad until spaghetti and cheese are well mixed.
Sprinkle with Parmesan and serve immediately.