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Pasta ai Quattro Formaggi

by on February 7, 2011 in Main Courses, Pasta

February 7, 2011 Main CoursesPasta
5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

A delectable, cheesy pasta that’s perfect alongside steak…or just by itself with a lovely green salad.

Preparation Instructions

Heat cream in a small saucepan on the stove over low heat.

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! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and 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 with a nice medium rare steak.

*Can use whatever four cheeses you’d like!

Ingredients

  • 1 pound Angel Hair Pasta
  • ½ cups Grated Fontina Cheese
  • ½ cups Grated Parmesan Cheese
  • ½ cups Grated Romano Cheese
  • ½ cups Goat Cheese (chevre)
  • 2 Tablespoons Butter, Softened
  • 1 cup Heavy Cream
  • 1 whole Garlic Clove, Peeled
  • ½ teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • Minced Fresh Parsley

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