Instructions: In large, heavy skillet, cook garlic and herbs in butter and oil over medium heat, stirring, until garlic is softened but not browned.

Remove skillet from heat.

Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to medium heat and stir in cream.

Add cheeses, one at a time, stirring until each cheese melts before adding the next. Cook sauce at bare simmer until thickened slightly, about 8 minutes.

Keep sauce warm.

Meanwhile, in kettle of boiling salted water, cook pasta until al dente.

Measure out about 1/2 cup cooking water. Drain pasta well. In bowl, toss pasta with sauce and enough reserved cooking water to reach desired consistency.

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