THREE CHEESE ALFREDO
While the pasta is cooking, make this Three Cheese Alfredo by creating a creamy and delicious paste using our Caramelized Garlic Olive Oil, Parmesan Asiago dipper and a little flour. Toss in cooked pasta, finish with grated Pecorino and enjoy!
1 lb Pappardelle Pasta
3 Tbsp Caramelized Garlic Olive Oil
1 Tbsp Flour
2 Tbsp Parmesan Asiago Dipper
2 cups Milk, heated
2 cups Pecorino Cheese, grated
2 Tbsp Lemon Juice
1/2 tsp Roasted Garlic Sea Salt
Freshly Ground Black Pepper
Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
Meanwhile, heat a large, deep skillet with the olive oil. Once warm, add the flour and Parmesan Asiago Dipper. Stir to create a paste (roux) and cook for 3-5 minutes until flour has turned slightly golden.
While whisking, add the warm milk. Stir until smooth and slightly thickened.
Sprinkle in the cheese, 1 cup at a time. Stir until melted and smooth.
Stir in the lemon juice and season to taste with sea salt and fresh ground pepper.
Toss in the cooked pasta until well coated. Finish with a fresh grate of pecorino and enjoy!