Two’s Special Delightful Delectable Pasta Extravaganza Galore
Recipe Description
PASTA ALERT!
disclaimer: i do not measure when i am cooking, i crafted this recipe on the fly and i was shockingly able to recreate it for you (my fans)! a lot of this is a measure-with-your-heart kind of deal – the first time i made it, i only made one serving, so the measurements are more for your convenience.
Ingredients
1. one (1) 16 ounce box of a pasta of choice. i like angel hair, but the rest of my family likes bow tie. how basic!
2. 1 ish cup of grated cheddar cheese, plus a little extra for the top
3. 1 ish cup of parm cheese
4. 1/2 ish cup of cheese blend. this is really just to add more cheese, you can add more parmesan and cheddar if you’d prefer. or add other cheeses! the world is your oyster.
5. 4 tablespoons unsalted butter
6. 1 & 1/2 cups heavy cream
7. 1/2 cup 2% milk
8. 1 tablespoon garlic powder
9. 1/2 tablespoon onion powder (kind of eyeballed that one)
10. about a tablespoon of italian seasoning
11. 1 tablespoon flour
12. salt and pepper to taste
13. optional: i like to add boursin cheese or chive cream cheese.
Instructions
1. boil a pot of water. the water should be salty like the sea. i like to add a little olive oil to the water because it coats the pasta when you drain it.
2. add the pasta and cook until al dente. isn’t he a weatherman? oh no, that’s al roker. nevermind. make sure to save some of that pasta water! i reserve about a cup.
3. in the same pot, melt your butter on medium-low heat and add your garlic and onion powder. whisk vigerously!
note: you absolutely could do a roux here, but this is MY recipe and i am the chef.
4. add your heavy cream and 2% milk and heat on medium-low.
5. when all of that gets nice and hot, add your cheese! i always end up adding more cheese, but it’s really up to you. i’d also add in the salt and pepper here.
6. when your cheese is about 75% melted, sprinkle that tablespoon of flour over the pot.
7. crank that heat to medium-high and whisk whisk whisk! whisk until the sauce becomes your desired consistency, then shut off the heat.
8. add pasta to the pot and stir to combine. my utensil of choice is a wooden spoon, but anything that’s not a whisk works, i suppose.
9. as you stir, add pasta water. you’ll need a lot more than you think, so don’t skimp out! you can add the italian seasoning any time after this, whenever you feel like it.
10. i stir the pasta for a couple of minutes because it always needs more pasta water.
11. transfer pasta to a dish, or just eat it out of the pan (that’s what i do). you can add the rest of that cheddar to the top now, if there’s any left!
12. bake, if you want. i don’t know what temperature or for how long, i just make the pasta!
13. enjoy! or don’t. that part isn’t up to me.
Notes/Comments
i guess you could add chicken or something if you want; that is out of my hands. though if i did add chicken, i suppose i’d blacken it. theoretically, of course. or whatever.
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