500g of short-cut penne pasta
6 tablespoons of butter
200g of a blend of provolone, gruyère, and parmesan cheese, grated and shredded (50g each)
Salt and chopped fresh parsley to taste
500g of short-cut penne pasta
6 tablespoons of butter
200g of a blend of provolone, gruyère, and parmesan cheese, grated and shredded (50g each)
Salt and chopped fresh parsley to taste
Cook the pasta in plenty of boiling salted water until al dente
In a bowl, combine the butter, cheese blend, and 1 cup of reserved pasta cooking water
Drian the pasta and combine it with the cheese mixture
Add salt and chopped fresh parsley to taste, and serve immediately.
