About this recipe:A great twist on a traditional comfort food.
3 shallots, sliced
4 cloves garlic, crushed
1 tablespoon butter
salt and pepper to taste
250ml white wine
600ml single cream
1 bay leaf
3 sprigs fresh thyme
1 sprig fresh rosemary
500g gemelli or macaroni pasta
150g grated Asiago cheese
100g grated Parmigiano-Reggiano cheese
100g rated Pecorino Romano cheese
1 bunch chives, sliced finely
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Method Prep:20min › Cook:20min › Ready in:40min
Place large pot of salted water on cooker to boil.
In medium sized saucepan combine shallots, garlic and butter. Season with salt and pepper. Cook on medium heat for approximately 5 to 7 minutes or until golden in colour.
Add white wine and reduce until almost all liquid has evaporated.
Add cream, bay leaf, thyme and rosemary and reduce cream by one third. Strain and put back in to saucepan.
Cook pasta in salted boiling water for a minute or two less than recommended on the pasta package. Drain. If serving right away add pasta to the cream sauce. Alternatively, spread pasta out on a baking tray and allow to cool before wrapping and putting in the refrigerator.
Cook pasta in cream sauce for one minute. Add all cheese and stir in for another minute. Season to taste with salt and pepper. Add chives and serve immediately.
Asiago is an Italian grating cheese, similar to Parmesan and Pecorino Romano. In a pinch, substitute another hard grating cheese (aged Manchego would also work!) or simply increase the amount of Parmesan and Pecorino Romano called for in this dish.