Pasta With Three Cheeses Brown
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 tbsp
Unsalted Butter1 tbsp
Extra-Virgin Olive Oil1 cup
Brandy1 cup
Heavy CreamDirections:
1
In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned
2
Remove skillet from heat
3
Add brandy and ignite, being careful as flames shoot up
4
Shake skillet gently until flames die out
5
Return skillet to moderate heat and stir in cream
6
Add cheeses, 1 at a time, stirring until each cheese melts before adding the next
7
Cook sauce at a bare simmer until thickened slightly, about 8 minutes
8
Keep sauce warm
9
In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water
10
Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency
11
In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned
12
Remove skillet from heat
13
Add brandy and ignite, being careful as flames shoot up
14
Shake skillet gently until flames die out
15
Return skillet to moderate heat and stir in cream
16
Add cheeses, 1 at a time, stirring until each cheese melts before adding the next
17
Cook sauce at a bare simmer until thickened slightly, about 8 minutes
18
Keep sauce warm
19
In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water
20
Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency