Pasta with four cheeses recipe

Not all Italian recipes are about the tomato sauce. Try this pasta recipe to please those who crave a good cheesy plate of pasta. A simple Italian dish known as fettuccine a Quattro formaggi, this pasta recipe will serve as a nice side dish or make a hearty lunch. The rich blend of cheeses gives the sauce many layers of flavor.

Recipe ingredients:

3 Tablespoons butter

1-1/2 Tablespoons flour

1/3 teaspoon nutmeg

Dash of white pepper

1 cup half-and-half

1/2 cup chicken broth

1/3 cup shredded fontina cheese

1/3 cup shredded Bel Paese cheese

1/3 cup crumbled Gorgonzola cheese

8 ounces fettuccine pasta

1/2 cup grated Parmesan cheese

Melt 1-1/2 Tablespoon butter in a 2-quart saucepan over medium heat. Stir in the flour, nutmeg, and white pepper. Continue stirring and cook until bubbly. Slowly add the half-and-half and the chicken broth. Stir constantly and cook until sauce thickens. Now begin stirring in the fontina and Bel Paese cheeses. Continue to cook and stir until cheeses are melted and incorporated into the sauce. Add the Gorgonzola and cook until melted. Cover the sauce and place in a bigger pot of simmering water to keep warm.

Boil the fettuccine pasta according to package directions, which will take about 10 or 12 minutes. Once the pasta is cooked and drained, toss it with the remaining 1-1/2 Tablespoons of butter and 1/2 cup of Parmesan cheese. Distribute the pasta onto serving plates and spoon the hot cheese sauce over the pasta.

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