Spaghettini with Roquefort Sauce

In a large pot, bring salted water to a boil and cook the spaghettini in it until al dente. Meanwhile, heat the Roquefort in a saucepan together with the cream and milk, dissolving the cheese but not allowing the mixture to boil. Pour in the cognac and add the chopped pistachios. Season to taste with salt and cayenne pepper. Drain the spaghettini cooked al dente and mix with the cheese sauce. Arrange in deep warmed plates and garnish with the fresh herbs.

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