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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sauce will reduce during the simmer so watch how much seasoning you add as you will get some salt from the cheeses. Adding the shredded cheese more than a pinch at a time causes it to clump up in the bottom of the pan and takes longer for it to fully mix into the rest of the sauce. Also only adding a pinch at a time ensures that you get the right consistency / thickness that you are looking for. Most of the flavoring comes from the Pecorino Romano Cheese, adding more of this will strengthen the flavor (keep in mind this is a sharp cheese so a little will go a long way, always taste before adding more.) Need a thicker sauce? Add more of the shredded cheese. (Remember slowly, pinch at a time until that is melted and well mixed) This sauce does not have a strong garlic flavor so if you want a strong garlic flavor I recommend adding another teaspoon. Ingredients:
1/2 cup unsalted butter |
2 tablespoons mascarpone cheese (or cream cheese) |
2 cups heavy cream |
salt and pepper |
1 teaspoon garlic powder |
1/3 cup italian cheese blend (shredded) |
1/4 cup pecorino romano cheese (grated) |
Directions:
1. Melt stick of butter over medium low heat.
2. Add mascarpone cheese, stir with a whisk until melted and well mixed.
3. Add heavy cream, stir with a whisk until cream and butter become one.
4. Add garlic powder, salt, and pepper.
5. Let simmer on low heat for 15-20 minutes, whisk frequently until sauce thickens.
6. Remove from heat, while stirring with a whisk slowly add in shredded cheese (about a pinch at a time, only adding more once each pinch is melted and well mixed).
7. Sprinkle in grated cheese and mix until melted and well mixed.
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