4 Cheese Sourdough Spaghetti | Kaslo Sourdough Pasta.

Ingredients

• 1 bag new Kaslo Sourdough Spaghetti
• 1 tbsp. butter
• 1/2 c. cream cheese
• 1 c. whipping cream
• 3/4 c. grated mild cheddar
• 1/4 c. grated sharp cheddar
• 1/3 c. grated Grana Padano
• 1/4 tsp. cayenne (1/8tsp. for mild spice)
• 1/2 tsp. ground mustard
• 3/4 c. pasta water (a tbsp. at a time as needed)
• Finely grated parmesan
• Chopped parsley
• Diced jalapeños (optional)
• Ground pepper
• Start by melting down your butter over medium-low heat, being careful not to brown. The key to this dish is low and slow, baby.
• Add your cream cheese to the pan in cubes. They’ll melt faster and more evenly this way.
• Cover over medium-low until the cubes are easy to mush down.
• Next, slowly add your whipping cream, whisking constantly. Make sure it’s silky smooth with no curdles before you move on to the next step.
• Now is probably a good time to toss your noodles in.
• If you turned the pot of water to medium, turn it back up to high, and once it’s at a rolling boil, cook according to package instructions (about 8-10 minutes). Be careful not to overcook.
• Melt, melt, melt!
• And hopefully we timed that out just right for the spaghetti to be done, too! Stir it all up, and serve immediately.
• Serve with fresh ground pepper, fresh parsley, and a few diced jalapeños if you like a kick (like I do!).