When to Serve It

This is a rich main-course pasta dish. Super-easy to prepare, it is best paired with a simple green salad to cut the richness.

About the Cheese

What is Triple Creme?
Let's start with what triple creme is NOT:
1) It is not made from three milk types;
2) It is not made from three different milkings;
3) It is not a winning poker hand.

Triple creme means that additional cream is added to the milk before it is turned into cheese. This addition of cream greatly increases the butterfat, resulting in a creamy and - you guessed it - buttery cheese. Usually falling into the soft-ripened category, these cheeses are typically mild in flavor with a delectable, edible white rind.

Play the Percentages
Triple creme cheeses must have at least 72% butterfat, while double creme cheeses range between about 40% and 60%. This means that the solid matter of the cheese (once all water is removed), contains that percentage of butterfat. Since these cheeses contain so much water, it's not exactly like eating a stick of butter (but close enough on the decadence meter).

Ingredients (serves 4 generously)

Directions

1) Cook pasta as package label directs until al dente.
2) While pasta is cooking, mix cheese, tomatoes, pepper and salt in a large bowl.
3) Ladle 1/4 cup pasta water into bowl with cheese mixture. Stir until cheese melts.
4) Drain pasta and add to cheese mixture. Toss.
5) Sprinkle with chopped herbs. Toss.
6) Eat quickly, slurping loudly.