Cheesy Ditalini

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings

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A tiny, cheesy ditalini pasta using four cheeses: Grana Padano, Pecorino Romano, Asiago & Fontina.

Ingredients:

• 1 1/2 cups ditalini pasta

• 2 tbsp. butter

• 4 garlic cloves, minced

• 1 cup heavy cream

• 1/3 cup Grana Padano, grated

• 1/3 cup Pecorino Romano, grated

• 1/3 cup Asiago, grated

• 1/3 cup Fontina, grated

• White pepper to taste

• Salt to taste

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.

2. Meanwhile, add the butter to a large sauté pan over medium-low heat. Sauté the garlic for 1-2 minutes, until fragrant then stir in the heavy cream.

3. Slowly whisk in the Grana Padano, Pecorino, Asiago and Fontina cheese until fully melted. Add salt and white pepper to taste.

4. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water. Toss over low heat until combined.

5. Add more cheese and pasta water as needed.

6. Plate and top with more cheese of your choice.

7. If you want to add more flavor, top with a drizzle of Calabrian chili oil.