Pasta ai Quattro Formaggi
I’ve always been a cheese lover, but recently I discovered a new grocery store. A fancy grocery store. A grocery store that has a gigantic selection of cheese.
I’d grown tired of the orange American cheese slices, you know. I needed variety.
So I bought one package of each type of cheese. It seemed like the right thing to do.
And that’s the story of how I spent my entire life savings on cheese.
My husband still hasn’t forgiven me. I’m not concerned though, because I have a fridge full of cheese to keep me warm at night.
I knew the minute that I saw The Pioneer Woman’s Pasta ai Quattro Formaggi recipe that I was going to put my new fanciful cheeses to good use. I knew that I had to make that four cheese pasta immediately.
So I did. It was good. I ate it all. The end.
I used Fusili pasta because it was pretty and fun (My grocery store also doesn’t carry fancy pastas, but this new one does. Unfortunately the fun pastas cost about 7 times more than the boring kind. Poor husband.), but I think I’ll use angel hair next time. The fusili was just too thick for this dish, in my opinion.
- 1 pound angel hair pasta
- 1/2 cup grated fontina
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano
- 1/2 cup goat cheese
- 2 tablespoons butter, softened
- 1 cup heavy cream
- 1 clove garlic, peeled
- salt, to taste
- black pepper, to taste
- finely chopped parsley for garnish
- Boil the pasta according to package directions. Do not overcook! Drain pasta, reserving two cups of pasta water.
- Rub the serving bowls with the peeled garlic.
- While the pasta is cooking, heat the cream in a small saucepan over medium heat. Pour the cream into the cooked and drained pasta and add the butter, cheeses, and salt and pepper. Stir gently to combine, adding reserved pasta water as needed to get the consistency you like. Taste and add more salt and pepper if needed.
- Serve in the garlic rubbed bowls and sprinkle with parsley.
recipe from The Pioneer Woman