Skillet pasta quattro formaggi from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 233) by America's Test Kitchen Editors

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Notes about this recipe

  • Foodiewife on January 22, 2017

    The beauty of this recipe is that it's really easy to make. Just saute shallots with white wine. Add pasta, add water and heavy cream and cook for a self-made sauce. Only problem is, 4 cups of water is too much. My pasta cooked, but the sauce did not thicken. I added some cooked Texas Gulf Shrimp, since it was on hand and I had to use it, that gave some protein. I'd add some finely chopped Parsley for color, too. OR, next time I'd add some steamed broccoli. It's really a "cheater" type of Al Fredo sauce, without the butter and reduced heavy cream. We liked it, and it was a low-maintenance recipe.

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