Ingredients
2 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and smashed
1/2 medium onion, thinly sliced
1 1/2 c. heavy cream
8 oz. gemelli pasta
1/2 c. smoked Gouda, shredded
1/2 c. fontina, shredded
1/2 c. American cheese
2 tbsp. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 tbsp. breadcrumbs, toasted in a dry skillet, for garnish
Optional garnish: 2 tsp. sliced chives
Preparation
Step 1Add the smashed garlic to a large skillet with olive oil, and heat over medium heat. Cook for about 5 minutes, or until the garlic begins to lightly brown. The idea is to slowly “roast” the garlic. With a slotted spoon, transfer the garlic to a small bowl, leaving the oil in the pan.Step 2To the same skillet, add the onions and cook over medium heat, stirring occasionally, until they caramelize and take on a deep brown color, about 10 minutes. Transfer the onions to the bowl with the garlic. Blot the garlic-onion mixture with a paper towel if necessary to remove excess oil.Step 3In a medium saucepan, add cream and garlic-onion mixture, and bring to a gentle simmer over medium heat. Cook for about 5 minutes, or until the mixture is reduced to about half. Turn heat to low to keep cream and garlic-onion mixture warm while you cook pasta.Step 4Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the pasta, and cook until al dente, about 5 minutes.Step 5Using a spider or slotted spoon, remove the pasta and add to the reduced cream mixture. Reserve ¼ cup of pasta water.Step 6Into the skillet, fold in the cheeses, stirring until the cheese is fully incorporated and melted. Add the reserved pasta water in small increments to adjust consistency, if needed.Step 7Season with salt and pepper to taste, and garnish with sliced chives and breadcrumbs to serve.
Although 8 oz. of pasta may seem skimpy at first, that quantity allows the other ingredients to really shine. It will all make sense once you’ve tasted it for yourself. Oh, and please grate the cheese fresh! Store-bought pre-shredded just won’t do this dish justice. Thanks once again to Chef Craig Capano for this one. Made this? Let us know how it went in the comments below.
