Pasta Crema de Valere

• 1 pound Pasta
• 2 Tablespoons Unsalted Butter
• 2 cloves Garlic, Minced
• 1 cup Heavy Cream
• 1/2 cups Gruyere, Cubed Or Shredded
• 1/2 cups Freshly Grated Parmesan
• 1/2 cups Freshly-grated Pecorino Romano
• 2 Tablespoons Mascarpone
• Salt
• Pepper
• Cayenne Pepper

1. 1.
2. Bring 4 quarts of water to a rolling boil; salt generously.
3. Add pasta and cook until al dente.
4. 2.
5. While pasta is cooking, melt butter in a medium saucepan over medium heat.
6. Add garlic, and saute about 1 minute.
7. 3.
8. Add cream, stirring briskly.
9. Add gruyere, and continue stirring until melted.
10. Add other cheeses one at a time, stirring constantly until all are melted and combined well.
11. 4.
12. Add salt and pepper to taste, and a dash or two of cayenne.
13. 5.
14. Drain pasta and toss with sauce until well coated.
15. Serve immediately.

pasta, butter, garlic, heavy cream, gruyere, freshly grated parmesan, freshlygrated pecorino romano, mascarpone, salt, pepper, cayenne pepper

Taken from tastykitchen.com/recipes/main-courses/pasta-crema-de-valere/ (may not work)