from The CattleQueen Cooks
- 1 box of Corkscrew or Penne Pasta, (I used low carb pasta for mine)
- 1 Chicken Broth cube
- Enough Water to cover and cook the Pasta
- 2 cups of Heavy Whipping Cream
- 4 tablespoons of Butter
- 3/4 cup of Parmesan, shaved or grated
- 4 cups of grated Fontina cheese
- Garlic Pepper to taste (see my blend here)
- 1 cup of torn fresh Spinach
- 16 ounces of cooked Ribeye, bring to room temp, meat sliced small and thin. (I used a left over steak)
- 1/2 ` 1 cup of seasoned, chopped Pecans for garnish
- Season chopped Pecans in a small fry pan, with a tablespoon of Butter and Garlic Pepper to taste.
- In a large pan boil the Pasta with just enough water to cover the pasta, about an inch over the pasta. Add 1 cube of Chicken Broth to the boiling water. Cook until the pasta is al dente, then drain. Return the pasta to the pot. **You will add the sauce to the cooked pasta soon.
- While the pasta is cooking, mix together the cheese sauce.
- Have the meat prepared and add to the cooked pasta, to warm
- In a sauce pan, add the Heavy Whipping Cream and Butter. Over medium heat, use a whip to still the Cream. After the Cream has warmed, add the Cheeses in 1/2 cup amounts and melt to blend. Lightly season with the Garlic Pepper.
- Stir until smooth, about 3 minutes.
- Add the torn Spinach to the sauce then, immediately pour the sauce over the pasta. Blend well.
- Garnish with the seasoned chopped Pecans and serve!
Serve this sauce over, twice baked potatoes, Pasta, Rice, Cooked Spinach, Chard or Veggies. Even braised Endive or Polenta.
The sauce may be made a head of time, kept at room temperature for up tp 6 hours. Just whisk over low heat to warm.
You will love this dish! Ornery gave this recipe a hearty thumbs up!and it satisfied my craving! :)