You only have to like strong tasting cheese. Roquefort cheese is bold and hits you in the face. It comes from the caves in the South of France around the area of Millau. It is made from sheepsmilk.
If you look for a less intense kind of cheese, get the Italian Gorgonzola cheese.
I the used Italian pasta Paglia e Fieno, green and white long strings of pasta. The meaning is straw and hay.
Recipe for 3:
175 g Roquefort very ripe
2 spring onions
2 large cloves of garlic
1 tbsp butter
50 ml milk
150 ml double cream
2 tbsp Noilly Prat
1/2 tsp Piment d'Espelette
Salt for the pasta water
Chop onions and garlic and give them 4 min in a pan. Add Noilly Prat, milk and cream and toss the cubed cheese in.
Cook the pasta in salted water.
When the cheese has melted, add the seasoning.
Drain the pasta and stir it into the pasta.
Finish with basil.