Ingredients

• 1/2 lb dry pasta

• 4 tbsp Unsalted Butter. sliced in about 4 even pieces

• 1/2 - 1 Cup Heavy Cream

• 6-8oz Shredded Sharp Cheddar

• 1/2 tsp Bottle Rocket, more to taste

*Click on the spice(s) for more suggested uses

Directions:

• Bring a pot of salted water to a boil. 

• Cook noodles according to directions until al dente.

• Drain, but do not rinse the pasta.

• Add the pasta back to the empty pot over low heat and stir in slices of butter until melted.

• Add 1/2 cup of heavy cream to the pot and stir until hot, trying not to boil.

• Once the cream is hot, slowly add the shredded cheddar, stirring constantly until melted. 

• Add more cream to reach your desired consistency. It will thicken a bit as it cools.

• Stir in the Bottle Rocket spice blend to taste.

• Season with salt to taste.