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Creamy Italian Three-Cheese Pasta

Creamy Italian Three-Cheese Pasta: Comfort Food Bliss

This Creamy Italian Three-Cheese Pasta combines three cheeses for an indulgent, comforting dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Easy Dinners
Cuisine Italian
Servings 4 servings
Calories 650 kcal

Equipment

  • large pot
  • skillet
  • Small saucepan

Ingredients
  

For the Pasta

  • 12 oz pasta (penne, rigatoni, fusilli, or farfalle) Choose for best texture and sauce adherence.

For the Sauce

  • 2 tablespoon unsalted butter Adds richness to the creamy sauce.
  • 1 tablespoon extra-virgin olive oil Infuses delicate flavor.
  • 3 cloves garlic Minced.
  • 2 tablespoon all-purpose flour Acts as a thickener.
  • 2 cups whole milk Warmed.
  • 1 cup heavy cream Delivers extra richness.
  • ½ cup reserved pasta cooking water Use as needed for adjusting consistency.

For the Cheeses

  • 1 cup freshly grated Parmesan cheese Classic Italian flavor.
  • 1 cup freshly shredded mozzarella cheese Offers a wonderful melty texture.
  • ½ cup freshly crumbled or grated provolone Adds depth and hint of smokiness.

For Seasoning and Garnish

  • ½ teaspoon fine sea salt Enhances flavors.
  • ½ teaspoon freshly ground black pepper Adds gentle heat.
  • ¼ teaspoon red pepper flakes Optional.
  • ¼ teaspoon ground nutmeg Classic addition to cream sauces.
  • 2 tablespoon finely chopped fresh parsley Brightens up the dish.
  • 2 tablespoon finely chopped fresh basil Optional.
  • ¼ cup grated Parmesan for topping For cheesy finish.
  • 1 tablespoon olive oil Drizzle for glossy finish.

Instructions
 

Step-by-Step Instructions

  • Fill a large pot with water and salt generously. Bring to a rolling boil and cook the pasta for 8-10 minutes until al dente. Before draining, scoop out 1 cup of pasta water; then, drain and toss with olive oil.
  • In a small saucepan, warm the milk and cream over low heat, stirring occasionally until just warm to the touch.
  • Melt butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
  • Sprinkle flour over the garlic mixture, stirring for 1-2 minutes. Do not brown. This roux will thicken your sauce.
  • Pour the warm milk and cream mixture while whisking constantly. Cook for 3-5 minutes until thickened.
  • Stir in salt, pepper, red pepper flakes, and nutmeg. Taste and adjust seasoning.
  • Reduce heat to low, whisk in Parmesan cheese until melted, followed by mozzarella and provolone. Stir until smooth.
  • Add the drained pasta to the skillet and toss to coat, adding reserved pasta water as needed for creaminess.
  • Mix in chopped parsley and basil, tasting and adjusting seasonings if desired. Drizzle with olive oil before serving.
  • Serve in bowls, garnished with extra Parmesan and fresh herbs while warm.

Notes

Using freshly grated or shredded cheeses prevents clumping and ensures a smooth, creamy sauce.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 450mgIron: 3mg
Keyword cheesy pasta, comfort food, Creamy Italian Three-Cheese Pasta, easy pasta, gourmet meal, Weeknight Dinner
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