
It came out quite well... loved the interplay of flavors of the cheeses... and it was really, really, easy. The major drawback, which should be somewhat obvious, is that by cooking the pasta in the cream, you have very little independent control of the thickness of the sauce... when the pasta is al dente, you have to stop (if you don't want mushy pasta at any rate)... so what do you do if you want it thicker? Add more cheese? Dunno. The sauce came out with almost the exact same consitency of Kraft Macoroni and Cheese... which is weird... but not really a bad thing, since I really loved Kraft Mac and Cheese as a kid... the "problem", if you can call it that, was that the sauce to pasta ratio was a little on the high side for me. So bring some bread to sop the cheesy goodness up, or just cook the full package of pasta instead of the 3/4ths called for by the recipe.
- 2 tablespoons unsalted butter
- 2 shallots , minced
- 3/4 cup dry white wine
- 4 3/4 cups water
- 1 1/4 cups cream
- 12 ounces penne pasta (3 3/4 cups)
- 3/4 cup shredded fontina cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3/4 cup grated Pecorino Romano cheese
- 1/3 cup grated Parmesan cheese
- Melt butter in 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
- Stir in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
- Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.
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