1 1/4cupspasta waterreserved from cooking the pasta
2tablespoonsunsalted butter
1tablespoonolive oil
1/2yellow oniondiced
6clovesgarlicminced
1bunch of kaleleaves removed from stems and chopped
1cupheavy cream
1/2teaspooncrushed red pepper flakes
2cupsgrated fontina cheese
2cupsgrated white cheddar cheese
4oz.goat cheese
1/2cupfreshly grated parmesan
salt and freshly cracked pepper
Instructions
In a large skillet, melt butter and olive oil until the butter is foamy. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for 1 minute. Add the kale and cook, stirring occasionally until the kale is wilted. Add the cream and reserved pasta water and bring to a simmer. Season with a little salt and pepper and the crushed red pepper. Add the pasta back to the pan and toss with the sauce. Lower the heat and add all four cheeses, reserving 1 cup of the cheddar and fontina mixed. Stir until the cheese is melted. Top with the reserved cheese and place under the broiler on high for 4-5 minutes, or until the cheese is bubbly and browned.
Notes
Please don't buy pre-shredded cheese! It makes such a difference to grate the cheese fresh and only takes a few minutes. You can omit the kale. You can also add in your favorite protein to bulk up the meal a bit. Chicken, bacon or Italian sausage would all be equally great!To get perfect al dente pasta: Check the time suggested on the pasta package and subtract 2-3 minutes. Drain and rinse with cool water.