Emeril's Kicked Up Pasta with Four Cheeses

12:20 PM

This is an Emeril Lagasse recipe... all credit goes to The Man himself! You can find the original recipe here. However, anybody who knows Kyle and I know that we rarely make recipes exactly as instructed, LOL. So we did make some small changes to this recipe. It was amazingly delicious and very filling... saving room for dessert was almost impossible! This recipe calls for four different cheeses, which we did use exactly what he said... and I must say - they all TRULY compliment each other... so lovely! Below is the recipe as we made it. Again, you can click above for Emeril's original recipe. :0)

Ingredients:

1 pkg penne pasta
1 Tbsp olive oil
8 slices of bacon, diced
2 Tbsp salted butter
2 Tbsp garlic, minced
1/4 cup white cooking wine
1 cup heavy cream
1 1/4 cups grated Parmigiano-Reggiano
1 cup crumbled Gorgonzola
3/4 cup grated Fontina
1/2 cup grated Percorino Romano
Fresh cracked pepper

Directions:
Cook pasta according to directions on package. Once al dente, drain and return to cooking pot, toss with olive oil and coat evenly to prevent sticking.

In a large saute pan, cook the bacon until browned.

Remove from pan and place on plate with paper towels to drain fat. Melt the butter in the pan with remaining bacon grease, over medium heat.

Add the garlic, and cook until soft and lightly golden, about 2 minutes. Add in white cooking wine and increase the heat to medium high. Stir to deglaze the pan then cook until reduced.

Add the cream and cook about 2 minutes, it should reduce by about half.

Turn the heat down to medium low and add the cheeses one at a time - I went in order of firmness... I started with the Pecorino Romano, then did the Parmigiano-Reggiano, next the Fontina and lastly the Gorgonzola - stir well after each addition.

Pecorino Romano