pasta ai quattro formaggi

by gurumommy on March 1, 2011

in cooking

By now just about everyone has heard of the Pioneer Woman, Ree Drummond, blogger, author, home schooling mom, soon to be the subject of a feature film  and jack of just about all trades (cooking & photography come first to mind).  Anyway, I often feature her recipes for their ease & mouthwatering photos (which she details ingredient by ingredient).  Her pasta ai quattro formaggi is another of her easy and amazing recipes, I only include 1 photo but if you want to see more, click here!

•    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
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.

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