cheesy pasta asiago w/ truffle oil

How To Make cheesy pasta asiago w/ truffle oil

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  1

  Bring a large pot of water about 6 quarts to a boil adding about 1 tablespoons of kosher salt. This is the bag of pasta I used. Cook according to package directions, We prefer al dente, slightly chewy, but not mushy.
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  2

  This is what the pasta looks like up close.
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  3

  These are the main ingredients I used to make the recipe.
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  4

  In a medium size sauce pan over medium low heat, melt 1 stick of butter.
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  5

  Once butter has almost melted add in the cheese cubes, and stir until cream cheese dissolves into melted butter.
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  6

  add in the evaporated milk, granulated garlic, pepper, chopped chive if desired, and both parmesan & shredded Asiago. Stir until cheese melts, and sauce begins to thicken.
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  7

  Once pasta has reached desired doneness, strain in a colander and add back to pasta pot, drizzling about 1 1/2 tablespoons of truffle or olive oil to pot. This not only adds flavor, but prevents the pasta from clumping together.
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  8

  Pour sauce over pasta, and stir till mixed well. Serve immediately while still hot. Add a few chopped chive, parsley or green scallion tops if desired just before serving for garnish.
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