Ingredients 1 pound fettuccine

1/2 cup (8 tablespoons) Kerrygold

Salted Butter

8 ounces cream cheese

2 cups whole milk

1 cup freshly grated Kerrygold

Dubliner® Cheese

plus ¼ cup more for serving

Salt and freshly ground black pepper

Instructions:

  1. Bring a large pot of heavily salted water to boil. Cook the pasta 1 minute shy of the package instructions.
  2. Using a glass or metal measuring cup, scoop out two cups of the pasta cooking water; reserve. Drain the pasta.
  3. In a large skillet, melt the Kerrygold Salted Butter over medium-low heat. Stir in the cream cheese and cook, stirring until melted.
  4. Pour in the milk gradually, then whisk in the Kerrygold Dubliner Cheese. Let the sauce simmer for 1 minute; season with salt and pepper.
  5. Add the pasta and toss, gradually adding the remaining Kerrygold Dubliner Cheese and some of the pasta cooking water to form a velvety sauce. Season to taste.
  6. Serve immediately, with more Kerrygold Dubliner Cheese sprinkled on top.