this recipe is a very good start. I adjusted it a little. First off, I used only HALF the butter and the butter was ITALIAN butter. It has a higher fat content than domestic butter. It will definitely make a difference. I used the same amount of cheese but split it up using imported Romano (which is salty), Asiago, Parmesan and BUFFALO mozzarella. I also packed the cheese tightly in the measuring cup and made sure it was shredded.
I also added 4 fresh crushed garlic gloves instead of garlic salt (once butter was nearly melted), half a cup of fresh diced basil (after the cream and butter bonded).
Most critical (I think) is not to allow the butter to bubble. Slowly melt it,then slowly add the cream and whisk it non stop for at least 5 minutes. It takes a while for the butter and cream to bond. Don't let the cream/butter boil. It is bonded when the butter and cream no longer separate. Once this happens add the basil. Let it simmer a few minutes, then slowly add the cheese. I did each cheese a little bit at a time. It will take about 5-8 minutes to completely melt and thicken.
When you add the pasta, use a wooden spoon. When it is all mixed well, add a little of the pasta water and mix well. The pasta water creates a smooth and glossy texture to the sauce. Top with a fresh chopped basil.
I prefer to use Parpadelle/Paglio egg noodles since they absorb the sauce very well. It will reheat well if you save a bit of the pasta water and cream to mix with it.
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this recipe is a very good start. I adjusted it a little. First off, I used only HALF the...