Three Cheese Alfredo
Three Cheese Alfredo
Brie Thompson
4
10 minutes
15 minutes
Creamy, cheesy, and made for twirling, this Three Cheese Alfredo is comfort in a bowl. Caramelized Garlic Infused Olive Oil and Parmesan Asiago Dipper start the sauce, and Pecorino with a squeeze of lemon makes it silky and bright. Roasted Garlic Infused Sea Salt rounds out every bite, and wide pappardelle noodles catch every last drop.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 Pasta Rock
- 1 lb Pappardelle Pasta
- 3 Tbsp Caramelized Garlic Infused Olive Oil
- 1 Tbsp Flour
- 2 Tbsp Parmesan Asiago Dipper
- 2 cups Milk, heated
- 2 cups Pecorino Cheese, grated
- 2 Tbsp Lemon Juice
- ½ tsp Roasted Garlic Infused Sea Salt
- Freshly Ground Black Pepper, to taste
- Pecorino Cheese, grated, to finish
Directions
- Bring a large pot of water to a boil. Once boiling, add the Pasta Rock for 2 minutes to salt the water, then remove. Add Pappardelle Pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
- Meanwhile, heat 3 Tbsp Caramelized Garlic Infused Olive Oil in a large, deep skillet over medium heat. Add the flour and Parmesan Asiago Dipper. Stir to form a paste (roux) and cook until the flour turns slightly golden, 3 to 5 minutes.
- Whisk in the warm milk until smooth and slightly thickened.
- Add the Pecorino Cheese, 1 cup at a time, stirring until melted and smooth after each addition.
- Stir in the lemon juice. Season to taste with Roasted Garlic Infused Sea Salt and black pepper.
- Add the cooked pasta and toss until well coated. Finish with freshly grated Pecorino Cheese. Serve immediately.