- Spaghetti - 450 Grams
- Cheese Fontin - 0,5 Cups
- Romano cheese - 0.5 cups
- Parmesan cheese - 0,5 Cups
- Feta cheese - 0.5 cups
- Freshly ground black pepper - - To taste
- Softened oil - 2 items. spoons
- Garlic - 1 Tooth
- Fatty Cream - 1 Glass
- Salt - 0.5 teaspoons (more, to taste)
- Fresh parsley - - To taste (finely chopped)
Rub and grind the cheeses. In a small saucepan, heat a little cream. Cook the pasta as indicated on the package. When the pasta is ready, drain the water (leave 1-2 cups of water from the pasta), transfer them to a bowl (or back into the pan) and add a little butter. Pour in hot cream. Then add the cheeses. When all the cheeses are added. Salt and pepper well. Then mix very gently so that the cheeses are melted. Add hot water with pasta, since they do not have to become very massive or dry. Before serving, put clean garlic in each plate. And put the portions of pasta in the plates. Sprinkle with parsley and serve.
Servings: 8