Ingredients:

  • 16 oz Penne Rigate
  • 2 tbsp Sea Salt
  • 0.5 cup Reserved Pasta Water
  • 4 tbsp Unsalted Butter
  • 2 cloves Garlic, minced
  • 1.5 cups Heavy Cream
  • 1 tsp Smoked Paprika
  • 0.5 tsp Dry Mustard Powder
  • 2 cups Sharp White Cheddar, freshly grated
  • 0.5 cup Parmigiano Reggiano, finely grated
  • Fresh cracked black pepper to taste
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Boil 16 oz Penne Rigate. Use a large pot with 2 tbsp Sea Salt until slightly firm to the bite. Note: This is usually 2 minutes less than the box instructions.
  2. Save 0.5 cup Pasta Water. Scoop this out before draining the pasta. Note: The starch is vital for the sauce's texture.
  3. Sizzle 4 tbsp Unsalted Butter. Melt it in a large skillet over medium heat until it begins to foam.
  4. Sauté 2 cloves Garlic. Add the minced garlic to the butter until fragrant and pale golden, which takes about 1 minute.
  5. Whisk in 1.5 cups Heavy Cream. Pour the cream slowly into the garlic butter until tiny bubbles appear at the edges.
  6. Season the Cream. Stir in 1 tsp Smoked Paprika, 0.5 tsp Dry Mustard, and black pepper until the sauce turns a light peach hue.
  7. Melt the Cheese. Lower the heat and add 2 cups Sharp White Cheddar and 0.5 cup Parmigiano Reggiano until the sauce is completely smooth.
  8. Combine the Components. Add the cooked penne and 0.5 cup Reserved Pasta Water to the skillet.
  9. Emulsify the Sauce. Toss the pasta vigorously until the sauce coats every tube and looks glossy.
  10. Garnish and Serve. Sprinkle with 1 tbsp Fresh Parsley and serve immediately while the texture is at its peak.