Instructions

1. Prepare your ingredients in one area before beginning.
2. Bring a medium-sized pot of water to a boil and add two heavy pinches of salt.
3. Once boiling, add the pasta and reduce the heat to medium-high. Start a timer for 10 minutes
4. In a second pan (wider the better), add the cream and butter over medium to medium-low heat (4/10)
5. Once the butter and cream are melted, turn the heat up to medium or slightly higher. Add the salt and pepper.
6. Taste with a clean spoon and add more spices if needed.
7. Begin stirring the cream and butter, and add a few spoons of the cheeses into the sauce. Stir until melted. Repeat until nearly all the cheese is in the sauce, and it has thickened. Reserve a small amount of cheese for garnish. Then lower the temp to low heat to keep warm.
8. Taste a pasta noodle for doneness. If ready, use tongs to transfer the pasta to the sauce. Its ok if the pasta transfers some of the pasta water into the sauce. Toss each batch in the sauce. Keep adding pasta until the desired sauce-to-noodle ratio is achieved. Plate with parsley and red pepper flakes to taste, and any additional cheeses. Then serve.