Ingredients for Pasta Ai Quattro Formaggi
- Parmesan Cheese
- Fresh Parsley Leaves
- 1/2 cup grated Kefalotiri cheese
- Fontina Cheese
- 2 tablespoons butter
- Whipping Cream
- 4 ounces crumbled Gorgonzola cheese
- Fettuccine Pasta
- 1/4 teaspoon freshly grated nutmeg
- Fresh Ground Pepper
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How to Make Pasta Ai Quattro Formaggi
- Combine 1/2 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley in the work bowl of a food processor.
- Pulse using on/off turns until the cheese is finely minced. Process for about 15 seconds, scraping down the sides as needed.
- Add 1/2 cup grated Kefalotiri cheese and 1/2 cup grated Fontina cheese to the food processor. Pulse to combine.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 cup heavy cream and 4 ounces crumbled Gorgonzola cheese to the skillet. Cook, stirring frequently, until the cheese is completely melted and the sauce is smooth. This should take about 3-5 minutes.
- Add 1 pound cooked pasta (any shape you like) to the skillet and toss gently to coat with the cheese sauce.
- Reduce heat to low and simmer for 3-4 minutes, allowing the flavors to meld.
- Remove from heat.
- Stir in the Parmesan-parsley mixture. Add 1/4 teaspoon of freshly grated nutmeg, salt, and black pepper to taste. Toss gently until all the cheese is melted and the sauce is evenly distributed.
- Taste and adjust seasoning as needed. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
126g
Carbs
11g
