Parsley and a mixture of cheeses make for an extremely delicate pasta sauce. To make spaghetti with cheese sauce sufficient to serve 4-6, you will need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (450 g) spaghetti or spaghettini
- 3/4 cup cream
- 3 ounces (75 g) gorgonzola
- 1 1/4 cups grated Parmigiano
- 1 cup shaved pecorino romano or pecorino sardo (use a carrot shredder)
- 1/3 cup blanched peeled pistachio nuts
- A medium-sized bunch parsley
- Several basil leaves
- Salt & Pepper to taste
- 1 shot herb liqueur (centerbe or some other similar dry amaro, or if you cannot find an amaro, a good vodka)
Preparation:
Lightly salt the pasta water and once it comes to a boil add the pasta.
In the mean time, combine the cheeses and the cream in a large pot and set them to heat over a very low flame, stirring gently every minute or so lest the mixture stick and burn. Mince the nuts, parsley, and basil, and stir them into the cheese mixture together with the centerbe. Taste the sauce and adjust salt.
By now the pasta should be cooking; when it reaches the al dente stage drain it and transfer it to the sauce pot; cook over high heat for about 30 seconds, stirring vigorously to coat the strands with the sauce, season with a goodly grating of pepper, and serve.
The wine? A medium to full bodied white, for example a Vernaccia or a Lugana.
Yield: 4-6 servings spaghetti with three cheese sauce.
In the mean time, combine the cheeses and the cream in a large pot and set them to heat over a very low flame, stirring gently every minute or so lest the mixture stick and burn. Mince the nuts, parsley, and basil, and stir them into the cheese mixture together with the centerbe. Taste the sauce and adjust salt.
By now the pasta should be cooking; when it reaches the al dente stage drain it and transfer it to the sauce pot; cook over high heat for about 30 seconds, stirring vigorously to coat the strands with the sauce, season with a goodly grating of pepper, and serve.
The wine? A medium to full bodied white, for example a Vernaccia or a Lugana.
Yield: 4-6 servings spaghetti with three cheese sauce.
