I saw the recipe online and made a few changes, and holy moly did this come out delicious. Definitely not healthy or light, but delicious.
Butter or margerine - 4 tbsp
Minced garlic - 2 tbsp (I bought the stuff that already comes pre-minced, it’s cheap and keeps in the fridge for a really long time)
Grated parmesan cheese - ½ cup
Mozzarella, also grated or chopped - 1 cup
OPTIONAL: Mushrooms - 2 cups (I used the Paris ones, dunno how good this would be with other kinds. IF you’re not using the mushrooms, you can reduce the butter and the oil to 3 tbsp and 2 tbsp respectively)
The pasta of your choice - 12 ounces (about 300g or a regular box)
Milk to thin it out if it gets too thick
Boil some water and add in the pasta once it’s consistently boiling. Leave it in for about five minutes, then drain and set aside. Yes, you absolutely can do this while you’re preparing the sauce.
On a separate pan, melt the butter and the olive oil. Add mushrooms. Stir it all together for about a minute, then take out the mushrooms and set them aside.
Add the garlic and the cream. Stir and let it simmer until everything is well incorporated.
Add the parmesan and simmer until it’s thick. For me that took seven minutes.
Add mozzarella. Stir until it’s all combined.
If the sauce is thick and gloopy, you can add milk little by little until it’s thinner, stirring thoroughly each time you add a bit of milk. I added about a cup.
Put the mushrooms back in, then the pasta. Stir it all together.
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