Lorenza Ávila

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Rubén Delgado

Pasta to the Three Cheeses

Name: Pasta to the Three Cheeses
Prep time: 100 min
Cook time: 100 min
Yield: 8
Cuisine: Italiana
Ingredients: 680 grams penne pasta; 3 cups milk cream; 1/4 cups onion, finely chopped; 2 cloves garlic, finely chopped; 1/4 cups flour; 1 package goat cheese, (Approximately 280 grams); 1 1/2 cups cheddar cheese, white, grated; 1 cup parmesan cheese, freshly grated; 1/4 cups sour cream; 1 tablespoon parsley, chopped; 2 teaspoons thyme, chopped; 1 1/2 teaspoons lemon zest; 3 egg yolks, big; pinches White pepper, or to taste; pinches salt, or to taste

1h 40 mins

Half

4.5

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Lorenza Ávila

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Pasta like you've never tasted it before. Delicious recipe with a three-cheese sauce unmatched on the palate.

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Ingredients

8 portions

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Preparation

Preheat the oven to 200 ° C. Spread butter in a cast iron skillet. Cook the pasta al dente as indicated on the package.

In a large saucepan, simmer the cream and add the onion and garlic. Take a spoonful of this preparation and mix it with the flour. Add the flour to the saucepan.

Beat the mixture on a moderate heat until it thickens for 5 minutes. Remove from heat and add the goat cheese, cheddar cheese and half of the Parmesan cheese until melted.

Beat the sour cream, the parsley, the thyme, the lemon zest and season with the salt and pepper. In a bowl beat little by little a little of the sauce with the yolks and then add all this mixture to the pan.

Pour the sauce over the pasta until it covers. Empty this into the cast-iron skillet and sprinkle the remaining Parmesan cheese.

Bake for 45 minutes until bubbles come out or cheese is a little golden brown.