Pioneer Woman calls this dish Pasta ai Quattro Formaggi. I could never pull that off. I call it Four Cheese Pasta. Call it what you like–with 4 different cheeses, butter and heavy cream, this pasta is sinfully good. Make it for a special occasion (or a Thursday).
What’s great about this recipe is it’s versatility. Any pasta would work and any cheeses too. We went with Asiago, Fontina, Romano and Mascarpone. This was a perfect balance because Asiago and Romano are a bit strong, and Fontina and Mascarpone are very mild. Plus the Mascarpone added an extra creaminess. This is best served right away as it does dry out quickly. However, adding a little extra pasta water does help to keep it moist.
Note: Pioneer Woman rubs her serving dishes with garlic. We decided to mince the garlic instead and add it with the melted butter. Maybe next time we’ll stir things up and try both!
1 pound angel hair pasta
½ cup grated Fontina cheese
½ cup grated Pecorino Romano cheese
½ cup grated Asaigo cheese
½ cup Mascarpone cheese
2 tablespoons butter, softened
1 cup heavy cream
3 garlic cloves, minced
kosher salt and pepper to taste
fresh parsley, minced
Heat heavy cream in a small saucepan on the stove over low heat. In another saucepan heat the butter and garlic.
Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook to al dente (tender but still firm to the bite), stirring often to prevent the pasta from sticking together, about 8 minutes. Drain pasta and return to pot, reserving a ½ cup of pasta water.
Pour in cream, butter, garlic and cheeses. Season with salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix.
Transfer pasta to a large serving bowl. Sprinkle with parsley and serve immediately.
Source: adapted from The Pioneer Woman