Three Cheese Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cloves garlic, minced
• 1/2 teaspoon dried herbes de provence or 1/2 teaspoon dried rosemary, crumbled
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/4 brandy
• 1 cup heavy cream
• 3 ounces montrachet (soft mild goat cheese)
• 3 ounces gorgonzola, crumbled
• 1/2 cup freshly grated parmesan cheese
• 3/4 lb tricolored corkscrew macaroni

Recipe

• 1 in a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned.
• 2 remove skillet from heat.
• 3 add brandy and ignite (never do this, i just let the brandy reduce), being careful as flames shoot up.
• 4 shake skillet gently until flames die out.
• 5 return skillet to moderate heat and stir in cream.
• 6 add cheeses, 1 at a time, stirring until each cheese melts before adding the next.
• 7 cook sauce at a bare simmer until thickened slightly, about 8 minutes.
• 8 keep sauce warm.
• 9 in a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water.
• 10 drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.