Four cheese pasta
By Akis Petretzikis
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| Prep time: 15min |
Cooking time: 15min |
| Serving 4 | Amateur |
Ingredients
500 g Spaghetti pasta
1 cube Vegetable bouillon
1 Tbsp Olive oil
1 Tbsp Butter
3 cloves Garlic, crushed
200 g Cream
100 g Blue cheese
100 g Parmesan cheese
150 g Pecorino cheese
150 g Kasseri cheese
1 pinch Freshly ground black pepper
handful Fresh parsley, chopped
Instructions
Step 1
Boil the spaghetti pasta according to package directions. Drain, reserving 200 g of the pasta water and dilute the bouillon cube in it.
Spaghetti pastaVegetable bouillon 
In the meantime, heat the olive oil and butter in a saucepan, over medium heat. Add the garlic and sauté for 1 to 2 minutes, until golden.
Olive oilButterGarlic, crushed
Add the pasta water with the dissolved bouillon cube and the cream to the saucepan. Bring mixture to a boil while whisking and then add the blue cheese, Parmesan cheese, Kasseri cheese and Pecorino cheese. Whisk until the cheeses have melted completely and your sauce thickens.
CreamBlue cheeseParmesan cheesePecorino cheeseKasseri cheese 
Add the pasta and pepper to the sauce. Toss to coat. Sprinkle with fresh parsley and serve.
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