London
(Source: fuckyeahhealthyeating)
(Source: Flickr / naam07)
Pasta ai Quattro Formaggi
makes 8 servings
Ingredients
- 1 pound Angel Hair Pasta
- 1/2 cup Grated Fontina Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Grated Romano Cheese
- 1/2 cup Goat Cheese (chevre)
- 2 Tablespoons Butter, Softened
- 1 cup Heavy Cream
- 1 whole Garlic Clove, Peeled
- 1/2 teaspoon Salt, More To Taste
- Freshly Ground Black Pepper
- Minced Fresh Parsley
Preparation Instructions
Heat cream in a small saucepan on the stove over low heat.
Rub garlic clove all over the inside of a large serving bowl.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.
*Can use whatever four cheeses you’d like!
“I thought I understood it, that I could grasp it, but I didn’t, not really. Only the smudginess of it; the pink-slippered, all-containered, semi-precious eagerness of it. I didn’t realize it would sometimes be more than whole, that the wholeness was a rather luxurious idea. Because it’s the halves that halve you in half. I didn’t know, don’t know, about the in-between bits; the gory bits of you, and the gory bits of me.”
(Source: misshaynes)
cherry blossoms
(Source: Flickr / theqspeaks)
(Source: designed-for-life)
