gallusrostromegalus:

gallusrostromegalus:

Tonight’s dinner is pre-pack salmon because it was in the freezer and I haven’t been shopping yet, but the pasta is in a gouda-nutmeg sauce with toasted pine nuts and that experiment turned out hella good.

Since there is a request for the sauce:

Ingedients:

• Pasta
• White wine
• Heavy Cream
• Small Block of hard chesse- pretty much any hard cheese will work, but I had Gouda on hand
• Black pepper
• Nutmeg
• Pine Nuts (Optional, but hella good)

Instructions

1. Before cooking, finely shred hard cheese and keep on hand, having it prepared makes things easier later.
2. Cook pasta in boiling water until almost done, about 7 minutes.
3. while pasta cooks, heat small pan on another burner to medium-high heat, no oil. add handful of pine nuts and toast, tossing frequently, until toasted.  This happens pretty quick so keep an eye on them!
4. Reserve ½ cup pasta water in case you need to adjust the sauce later, then drain the pasta, returning it to the pot you just cooked it in.  If you’re bad at planning ahead like I am and need time to shred the cheese, toss in some butter to keep it from sticking.
5. Add a splash of white wine and enough heavy cream to coat the pasta, and return it to the burner on medium-low heat and stir until the wine/cream mixture starts to bubble.
6. add cheese in a small handful at a time, stirring constantly until all the cheese is melted and sauce is very thick.
7. take pasta off burner and add nutmeg and black pepper to taste.  Garnish with pine nuts.