Penne Rigate Altoddo

2 tbl butter
4 oz cream cheese
1-2 cups half & half 
12 oz pecorino romano grated
1/4 tsp nutmeg
1//4 tsp pepper
12 oz penne rigate

Over low to medium low heat add butter and cream cheese. Using the back of a silicone spatula press the cream cheese into the pan to help melt the cheese and remove lumps. Add 1 cup of half & half to thin. Stirring constantly, add grated romano and half and half until all romano is melted and sauce is to the constancy you desire. Stir in penne.

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