Pasta ai Quattro Formaggi
by Vicki Brunsvold, Tastemaker in Residence - Because Leap Year comes once every 4 years, I played up the “4” theme with the “Pasta ai Quattro Formaggi” recipe, which means pasta with 4 kinds of cheese. The recipe is rather rich but if you eat it only once every 4 years, you can probably splurge!
Ingredients
2 Tbsp butter, divided
1 Tbsp olive oil
kosher salt
8 oz mushrooms, thinly sliced
6 cloves minced garlic, divided
1/2 cup white wine
1 lb angel hair pasta
reserved pasta water
1 cup heavy cream
1/2 cup fontina cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
1/2 cup Chèvre (goat cheese) crumbled
freshly ground black pepper
1 lb shrimp, peeled and deveined
1/4 cup chives, thinly sliced (or Italian parsley)
Instructions
In large skillet over medium heat, add 1 tablespoon butter. Add mushrooms and cook for a couple minutes, adding in 1 clove minced garlic. Cook until browned about 3-4 minutes and then add wine and cook until evaporated.
Meanwhile, make pasta according to package instructions for al dente. Do not overcook. Drain pasta, reserving a cup or so of pasta water.
Add cream to the skillet with the mushrooms. Add pasta to the mushrooms, all 4 cheeses 1/2 teaspoon salt and pepper to taste. Stir gently to combine, adding pasta water as needed for consistency. Do not overmix, it is fine to have little clumps of cheese. Adjust seasonings if needed.
In another skillet over medium heat, add 1 tablespoon each butter and olive oil. Add remaining 5 cloves minced garlic and shrimp, stirring constantly until shrimp turn bright pink, which only takes a few minutes.
Turn pasta out into large serving bowl, gently stir in shrimp, and sprinkle with chives. Enjoy!