Nothing's more comforting after a stressful day than this extra-cheesy dish. It's a perfect blend of smoky and salty flavors, and the heart meal Team Cheese needed to get our sleuthing gears in motion.
Serves 6
- 1 pound Pasta of your choice. (Linguine is the classic choice. I like fusilli.)
- 1 quart heavy cream
- 1/2 cup butter
- 4 clove garlic, minced
- 2-1/2 cups Parmigiano-Reggiano cheese (or simply Parmesan), shredded
- 1/2 cup smoked mozzarella, shredded
- 1/4 cup Asiago cheese, shredded
- 1/4 cup sharp white cheddar cheese, shredded
- 2 tablespoons cream cheese, cut into bits
- Black pepper
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In a large pot, bring water to a boil for the pasta. Cook as directed.
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In another pot, slowly heat the heavy cream and butter on LOW. Continuously stir just until the butter melts. (You can use a double boiler if you prefer.)
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Add the garlic and the shredded cheeses, plus diced cream cheese.
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Stir with a whisk until the sauce is smooth.
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Remove from heat and season to taste with black pepper.
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Add the cooked and drained pasta to the Alfredo sauce and fold in.
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Serve warm. Enjoy!
From Fondue or Die by Korina Moss. Copyright © 2024 by the author and reprinted by permission of St. Martin’s Publishing Group.