(I made a few adaptions to her original recipe…listed below)
Pasta ai Quattro Formaggi
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
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. Dont overmix; if there are little clumps of cheese here and there, its 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.
* I used double the parmesan bc I didn’t have romano. I also used gouda instead of fontina bc I couldn’t find it in our commissary. I also added some grilled chicken & a few bits of cooked bacon to it which made it more filling. I think adding some baby peas would be pretty good too. It almost reminded me of a carbonara pasta.
I have never made a recipe of hers that I didn’t enjoy. I hope you love it as much as I do!