Ree tosses angel hair pasta in a decadent four cheese sauce.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2FzJxyXTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pasta ai Quattro FormaggiRecipe courtesy of Ree DrummondTotal: 25 minActive: 20 minYield: 8 servingsLevel: EasyIngredientsSalt1 tablespoon salted butter 12 white button mushrooms, very thinly sliced 1 clove garlic, grated 1/2 cup white wine 1 pound angel hair pasta 1 cup heavy cream 1/2 cup grated fontina cheese 1/2 cup grated Parmesan1/2 cup grated Romano cheese 1/2 cup goat cheese (chevre) Freshly ground black pepper Minced fresh parsley, for sprinklingDirectionsBring a large pot of lightly salted water to a boil.Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.Cook's Note You can use the 4 cheeses above, or whatever 4 cheeses you'd like!https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #PastaaiQuattroFormaggiHow to Make Ree’s Pasta ai Quattro Formaggi | The Pioneer Woman | Food Networkhttps://youtu.be/bHz8J9rMFb0
