August 18, 2026

Double Blue and Guanciale Conchiglie Rigate

By Helen Miles

This flavour-packed pasta dish, created by our friends at Yorkshire Rapeseed Oil, is a celebration of artisan produce from across Yorkshire.

Luxuriously creamy and packed with flavour, it brings together our Yorkshire Blue and Harrogate Blue with salty, savoury guanciale, Yorkshire Pasta’s Conchiglie Rigate and Yorkshire Rapeseed Oil with Garlic, to create a deliciously indulgent dish you can whip up in minutes.

Double Blue and Guanciale Conchiglie Rigate Recipe

By Yorkshire Rapeseed Oil

Prep time: 5 min

Cook time: 10

Servings: 2

Ingredients

150-200g of The Yorkshire Pasta Co. No 3. Conchiglie Rigate
100g Yorkshire Blue
100g Harrogate Blue
100g Anna’s Happy Trotters Guanciale
4 free range egg yolks
2 tbsp Yorkshire Rapeseed Garlic Oil
Pinch of Yorkshire Sea Salt

Instructions

Start by adding the pasta to a saucepan of simmering water and leave to cook for around 10 minutes, stirring occasionally.
While the pasta is cooking, add a drizzle of Yorkshire Rapeseed Oil with Garlic to a frying pan and heat. While this is warming up, cut the Guanciale into small pieces, then fry this in the garlic oil till crispy.
Grate the Yorkshire Blue and Harrogate Blue cheeses and place about 90g of each into a bowl, saving 10g of each to top the pasta. Lightly beat the egg yolks with a fork and add these to the cheese. Add a pinch of salt and a drizzle of garlic oil and fold together.
Once the pasta is cooked, strain the pasta, saving a small amount of the pasta water. Add the pasta to the cheese and egg mixture and stir until the cheese has melted, adding the pasta water to thicken the sauce. Add the fried guanciale and stir this through, saving a few pieces to top the pasta.
Divide the pasta into two bowls and top each with a drizzle of garlic oil, the remaining blue cheeses and guanciale, and a sprinkle of salt to taste.