Pasta ai Quattro Formaggi

By michele080478

Ingredients

• 1 pound Pasta
• 1/2 cups Grated Fontinella Cheese
• 1/2 cups Grated Asiago Cheese
• 1/2 cups Grated Romano Cheese
• 1/2 cups Grana Padano Cheese
• 2 Tablespoons Butter, Softened
• 1 cup Heavy Cream
• 3 whole Garlic Clove, minced
• 1/2 teaspoons Salt, More To Taste
• Freshly Ground Black Pepper
• Minced Fresh Parsley
• Tomato paste
• White wine

Preparation

Step 1

Sautee Garlic in a little oil, add approx 2 tsp tomato paste, cream & a little white wine.
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.
*Can use whatever four cheeses you’d like!
Cut in half if just me & frank.