Four Cheese Pasta

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!

Here’s what you’ll need

While you wait for the water to come to a boil grate your cheeses

Here’s our 4 cheeses

Cook the pasta to al dente

Heat heavy cream in a small saucepan

Reserve some pasta water, you’ll want it for later

Add cream to the drained pasta

Don’t forget the butter and garlic

Season with salt and pepper

And of course add the cheeses

Mix…but don’t overmix

Add pasta water for consistency

A lil’ fresh parsley for color

And Eat!!