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Creamy Italian Three-Cheese Pasta

A rich and velvety vegetarian-friendly dinner featuring a trio of melted Italian cheeses tossed with al dente pasta in a silky garlic-infused cream sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta penne, rigatoni, or fusilli
  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil divided
  • 3 cloves garlic finely minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream warmed
  • 1.25 cups Parmesan cheese freshly grated, divided
  • 1 cup mozzarella cheese freshly shredded
  • 0.5 cup provolone cheese freshly grated
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper

Equipment

  • large pot
  • large skillet
  • whisk
  • small saucepan

Method
 

  1. Cook pasta until al dente. Reserve 1 cup starchy water, drain, and toss pasta with 1 tbsp olive oil.
  2. Gently warm milk and cream in a small saucepan over low heat (do not boil).
  3. In a large skillet, melt butter and 1 tbsp oil. Sauté garlic for 30-60 seconds.
  4. Whisk in flour and cook for 1-2 minutes to create a pale roux.
  5. Slowly whisk in warm milk and cream. Simmer on low for 3-5 minutes until thickened.
  6. Whisk in salt, pepper, and cheeses in small handfuls until the sauce is smooth.
  7. Add pasta to the skillet and toss. Use reserved pasta water to reach desired consistency.
  8. Garnish with fresh herbs and remaining Parmesan before serving.

Notes

Warming the milk and cream before adding them to the roux is essential for a smooth, non-curdled sauce. Freshly grating your cheese ensures a much better melt than pre-shredded options. Use reserved pasta water to adjust the creaminess at the very end.