Pasta Ai Quattro Formaggi

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 ounces parmesan cheese, cut into 4 pieces
• 1/4 cup fresh parsley leaves
• 4 ounces kefalotiri, coarsely grated (or regato, or any sharp, dry cheese)
• 4 ounces fontina cheese, coarsely grated
• 1/4 cup butter
• 2 cups whipping cream
• 4 ounces gorgonzola, cut into 1 inch cubes
• 1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
• 1/4 teaspoon nutmeg
• fresh ground pepper

Recipe

• 1 combine parmesan and parsley in work bowl of processor.
• 2 chop using on/off turns, then process until cheese is finely minced.
• 3 combine with grated kefalotiri and fontina.
• 4 melt butter in large skillet over medium heat.
• 5 add cream and gorgonzola and cook, stirring occasionally, until cheese is completely melted.
• 6 add hot pasta and toss gently to coat.
• 7 reduce heat to low and cook 3-4 minutes.
• 8 remove from heat.
• 9 add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
• 10 taste and adjust seasoning.