1 Tbsp butter
1/4 cup milk (almond or coconut, unsweetened)
1/2 cup grated Piave (or other hard cheese: manchego, Parmesan, Romano, etc) (I like to use a microplane grater for maximum meltability!)
1/4 cup goat cheese (I used Cremont) cut into small chunks, minus the rind
1/2 cup plain Greek yogurt
Salt and pepper to taste
Cook pasta (al dente) and drain. Return to pot. While pasta is still hot, add butter and stir into pasta until melted.
Add milk, cheese, and yogurt and stir until cheese is melted and all ingredients are combined. If it cools down too much, turn burner on low briefly just to heat it back up but be sure to stir constantly so it doesn't burn!
Season with salt and pepper (Celtic sea salt and fresh cracked black pepper are my preference.)
Feel free to get creative with this recipe. Add more cheese, less cheese, substitute your favorite cheese... You really can't go wrong. And if you want something extra special, put it in a buttered casserole dish and bake at 350 until the top gets brown and crispy!
No comments:
Post a Comment