Pasta ai Quattro Formaggi
By thesavvykitchen on February 11, 2013
Although I am a huge fan of the Pioneer Woman, I typically try to steer clear of her recipes solely because they usually contain 12 sticks of butter. I'm all for tasty recipes and splurging once in a while, but I'm also not a fan of clogged arteries at 27. No thanks!
This is one that I couldn't help but make, and I'm glad I did. The ingredients are a little heavy, but they are well worth it. This grown up mac-and-cheese will have adults and kids swooning. You can mix up the types of cheese to your liking, too, but I'm obsessed with the ones I chose. Fontina, Parmesan, Romano and Asiago. Perfectly cheesy and delicious. Enjoy!
- 1 pound thin spaghetti
- 1 cup reserved pasta water
- 1/2 cup Fontina cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Romano cheese, grated
- 1/2 cup Asiago cheese, grated
- 2 tbsp. butter, softened
- 1 cup heavy cream, room temperature
- 1 whole garlic clove, peeled
- 1/2 tsp. salt
- Freshly ground black pepper
- Fresh parsley, minced
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Reserve 1 cup of water and set aside. Drain pasta, then return to the cooking pot.
Pour in cream, butter, cheeses, salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.
Source: The Savvy Kitchen
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