Next, I pour in the heavy cream, stirring the garlic and oil together, allowing it to simmer gently. The key here is to keep an eye on the heat; too high and it may scald, while too low won’t thicken it up nicely. Once the cream is heated through, I whisk in the shredded pepper jack cheese until it melts into a silky sauce. The richness of the cheese combined with that little spicy kick makes it truly irresistible.
After the sauce is ready, I drain the cooked pasta and add it directly into the skillet with the sauce. This is where the magic happens! I toss everything together in the pan, ensuring every strand of pasta is luxuriously coated in that creamy goodness. I finish with a sprinkle of smoked paprika, salt, and pepper to taste.
Finally, I serve it hot, garnished with fresh parsley if desired. The colors, the aromas, and the flavors all come together beautifully, making this dish a total showstopper for any occasion. I always take a moment to admire my creation before diving in!
Pro Tips for Best Results
One trick I’ve learned over time is to reserve a bit of the pasta cooking water before draining. If the sauce seems too thick once the pasta is added, a splash of that starchy water can bring it back to the perfect creamy consistency. I’ve tested this three ways, and trust me, it really does make a difference!
Another tip is to use freshly shredded cheese instead of pre-packaged. I used to think it made no difference, but freshly shredded pepper jack melts more smoothly and gives the sauce a better texture. Plus, you can adjust the spice level by choosing how much cheese you add.
Lastly, don’t skip the smoked paprika! It adds a depth of flavor and a hint of smokiness that complements the spice of the pepper jack perfectly. The first time I added it, I couldn’t believe how it elevated the entire dish.
Common Mistakes to Avoid
One common mistake I made the first few times I tried this recipe was using too much heat when cooking the garlic. Burning it can create a bitter taste that overpowers the sauce. Now, I always make sure to sauté it on medium heat just until it’s fragrant – this way, I get the right flavor without risking a burnt batch. (See the next page below to continue…)