Four Cheese Pasta
Description
The dish is prepared without unnecessary complications. It's common to choose cheeses with different flavors and textures. Parmesan, with its melting consistency, is a must—it's truly indispensable in sauces. Select the remaining cheeses according to your taste. Besides parmesan, I'm using a mold-ripened cheese, Edam, and Brest-Litovsk. The dish is ready to be served.
Instructions
- 1
Step 1
Here are the ingredients I used for the dish. Cook the pasta according to the instructions on the package. Boil until al dente.
- 2
Step 2
Grate all types of cheese on a coarse grater.
- 3
Step 3
In a saucepan, melt the butter in olive oil, adding the garlic clove (with skin on) pressed with the flat side of a knife. Warm the garlic for about a minute until fragrant, then remove it.
- 4
Step 4
Add flour to the oil, mix thoroughly, and heat until golden-brown and fragrant with a pronounced nutty aroma.
- 5
Step 5
Pour in the cream and quickly stir the sauce. Slightly salt and cook for about a minute, stirring, until it thickens slightly.
- 6
Step 6
Add the cheeses and stir until they melt and become smooth.
- 7
Step 7
Place the cooked pasta into the sauce and mix well. If necessary, add a little pasta cooking water.
- 8
Step 8
Place the pasta on preheated plates – this is important!
- 9
Step 9
Sprinkle lightly with chopped green onions and freshly ground black pepper, and serve immediately!