3 tablespoons butter
1/2 cup finely chopped shallots
5 garlic cloves, minced
2 cups heavy whipping cream
1-1/4 cups shredded Asiago cheese
1 cup grated Parmesan cheese, divided
3/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) uncooked gluten-free pasta
1. In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2 to 3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally.
2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
1 cup: 740 calories, 51g fat (31g saturated fat), 141mg cholesterol, 692mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 23g protein.