Paccheri Voiello con cacio e cannella - La ricetta dello Chef Cannavacciuolo

Bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Reduce the heat to low and add the heavy cream to the saucepan, stirring to combine.

Gradually add the fontina cheese and parmesan cheese to the cream, stirring continuously until the cheeses are melted and the sauce is smooth.

Season the cheese sauce with salt and black pepper to taste.

Add the cooked paccheri to the cheese sauce, tossing gently to coat the pasta evenly.

Remove from heat and let it sit for a minute to thicken slightly.

Serve the paccheri hot, garnished with chopped fresh parsley.

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