Four-Cheese Angel Hair

• Produce

  • 1/4 cup Parsley

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Cheddar, grated
  • 1 cup Fontina, grated
  • 1 cup Gruyere, grated
  • 1 cup Half and half
  • 1/2 cup Pecorino

• Other

  • 1 lb Angel hair

Found on delish.com

Ingredients

• kosher salt
• 1 lb. angel hair
• 1 tbsp. unsalted butter
• 1 c. half and half
• 1 c. Grated Cheddar
• 1 c. grated Fontina
• 1 c. grated Gruyere
• 1/2 c. Pecorino
• Freshly ground black pepper
• 1/4 c. chopped parsley

Directions

• Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1 cup pasta water.In a large skillet over medium-high heat melt butter and combine with half and half. Bring to a low simmer, add all of the cheese and 1/2 tsp black pepper. Reduce to low heat and mix until well incorporated.Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.