- Why is the sauce lumpy?
- Heat was too high. Add cheese to hot (not boiling) liquid slowly.
- Why is it dry?
- Pasta drinks sauce. Always save pasta water to loosen it up before serving.
Creamy Smoked Cheese Pasta
A sophisticated take on mac and cheese. The secret is emulsion: cheese fat and cream water want to separate, but starch from the pasta water binds them into a glossy, velvety sauce that coats every noodle instead of sliding off.
Ingredients
1
lb
Pasta (Penne or Fusilli)
1.5
cups
Smoked Gouda or Gruyère, shredded
1
cup
Heavy Cream
2
cloves
Garlic, minced
1
tbsp
Butter
0.5
tsp
Salt
0.5
tsp
Black Pepper
Shopping List (0)
Equipment Needed
- Large pot
- Skillet
- Grater
Allergen Information
Wheat
Milk
Instructions
1
✓
Boil pasta in salted water until 'al dente'. Reserve 1 cup of starchy pasta water before draining.
Tip: Pasta water is liquid gold for sauces.
2
✓
In a skillet, melt butter and sauté garlic briefly without browning.
Tip: Just release the aroma.
3
✓
Add cream, bring to a simmer, then reduce heat.
Tip: Don't boil vigorously once cheese is added.
4
✓
Stir in cheese until melted. Add pepper. If thick, splash in pasta water.
Tip: Starch in the water stabilizes the emulsion.
5
✓
Toss pasta in sauce for 30 seconds to coat.
Tip: Let the pasta absorb the flavor.
Recipe FAQ
Ingredients
- 1 lb Pasta (Penne or Fusilli)
- 1.5 cups Smoked Gouda or Gruyère, shredded
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 1 tbsp Butter
- 0.5 tsp Salt
- 0.5 tsp Black Pepper