Farfelle Alla Quattro Formaggio

Ingredients

• 1lb farfelle
• 2T dry white wine
• 0.5c Parmesan, finely grated
• 0.5c Asiago, finely grated
• 0.5c Gruyère, finely grated
• 0.5c sharp white cheddar, finely grated
• 2c heavy cream
• 4T unsalted butter
• 3T all-purpose flour
• 1T olive oil
• Salt and black pepper to taste

Instructions

1. 1Start the Pasta Water: In a large pot, bring water to a rolling boil. Lightly salt the water, then add the farfelle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. 2Make the Béchamel: In a large saucepan, melt the butter over medium-low heat. Once it's completely melted, add the flour and whisk constantly for 1-2 minutes until a thick paste, or "roux," forms.
3. 3Build the Sauce: Slowly pour in the heavy cream in small batches, whisking continuously. The key here is to keep the heat low and not let the sauce boil. If you see it bubbling, immediately remove it from the heat and lower the temperature before continuing.
4. 4Add the Cheese: Once the sauce is thick, smooth, and creamy, add in the Parmesan, Asiago, Gruyère, and white cheddar. Stir until all the cheese has melted completely. Stir in the white wine and olive oil.
5. 5Finish the Sauce: Add a small amount of the reserved pasta water to the sauce, a tablespoon at a time, until it reaches your desired consistency. This starchy water will help the sauce cling to the pasta.
6. 6Combine and Serve: Add the cooked farfelle directly to the saucepan with the sauce. Toss gently to coat every noodle. Season with salt and pepper to taste and serve immediately.