Ingredients
Units
Scale
- 1 lb. penne mezze (short penne)
- 1/2 cup heavy whipping cream
- 1 cup gorgonzola cheese, broken into small pieces/chunks
- 1/2 cup parmigiano cheese, grated
- 1 cup Fontina cheese, grated
- 1/2 cup Asiago cheese, grated
- 2 Tbsp. extra virgin olive oil
- 1 – 2 large garlic cloves, minced
- 1 – 2 dashes of ground nutmeg
- 4 Tbsp. Italian parsley, minced
- freshly cracked sea salt and black pepper
Instructions
- Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
- Cook pasta for 5 minutes, until ‘al dente’.
- Heat a stove burner to medium-low.
- In a large sauce pan, pour olive oil and add minced garlic; saute’ garlic for about 2 minutes.
- Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
- Add nutmeg, salt and pepper.
- When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
- Put drained pasta in the sauce pan full of hot cheese sauce.
- Add about a ladle-ful of pasta water to the pasta and cheese mixture.
- Taste!
- Add more cheese of the flavor you believe that it needs according to your preferences.
- Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
- Pour the creamy pasta onto a large pasta platter.
- Garnish with minced Italian parsley.
- Serve immediately while the pasta and sauce is hot.
Notes
- This can be refrigerated and enjoyed for a few more days. Just add more cream and/or grated cheese to get the refrigerated pasta to become creamy again after being in the refrigerator.
