Ingredients
kosher salt
1 lb. angel hair
1 tbsp. unsalted butter
1 c. half-and-half
1 c. Grated Cheddar
1 c. grated Fontina
1 c. Grated Gruyère
1/2 c. Pecorino
Freshly ground black pepper
1/4 c. chopped fresh parsley
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.Step 2In a large skillet over medium-high heat, melt butter and combine with half-and-half. Bring to a low simmer, add all of the cheese and season with pepper. Reduce heat to low and mix until well incorporated.Step 3Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick, add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.
