{Pasta ai Quattro Formaggi}

This is a four cheese Italian pasta that is so easy and wonderful. I’ve heard amazing things and just had to try it for myself. LOVED IT! You can really use any four cheeses that you have on hand or that you love. I loved the slight tang and creaminess that the goat cheese gave this.

1 pound Angel Hair or fettuccine Pasta

½ cups Grated Fontina Cheese

½ cups Grated Parmesan Cheese

½ cups Grated Romano Cheese

8oz Goat Cheese

2 Tablespoons Butter, Softened

1 cup half and half or Heavy Cream

1 whole Garlic Clove, minced

½ teaspoons Salt, More To Taste

Freshly Ground Black Pepper

Minced Fresh Parsley

Reserved pasta water

Heat cream in a small saucepan on the stove over low heat.

Mince garlic clove very finely.

Cook pasta according to package directions in lightly salted water until al dente. Do not overcook! Drain pasta, (reserve about 1 cup of pasta water) then return pasta to the cooking pot. Pour in cream, add butter, and add cheeses, garlic and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency and to make sure it’s not too dry. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed.

Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.