Name: Fettuccine Quatro Formaggi
Yield: Serves 8
Ingredients: 1 pound spinach fettuccine; 1 1/2 cups whipping cream; 3/4 cup crumbled Gorgonzola cheese; 2/3 cup grated provolone cheese; 1/2 cup crumbled soft fresh goat cheese (such as Montrachet); 1/4 cup (1/2 stick) butter; 1/2 teaspoon dried crushed red pepper; 1/4 teaspoon ground nutmeg; 3/4 cup freshly grated Parmesan cheese; 1/4 cup pine nuts, toasted

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.

Recipe information

Yield
Serves 8

Ingredients

1 pound spinach fettuccine

1 1/2 cups whipping cream

3/4 cup crumbled Gorgonzola cheese

2/3 cup grated provolone cheese

1/2 cup crumbled soft fresh goat cheese (such as Montrachet)

1/4 cup (1/2 stick) butter

1/2 teaspoon dried crushed red pepper

1/4 teaspoon ground nutmeg

3/4 cup freshly grated Parmesan cheese

1/4 cup pine nuts, toasted

Preparation

Step 1
Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Step 2
Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
Step 3
Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season with salt and pepper. Sprinkle with pine nuts and serve.

TagsPasta Fettuccine Italian European Gorgonzola Blue Cheese Cheese Dairy Provolone Goat Cheese Parmesan Starter Dinner Vegetarian Easy Simmer Bon Appétit

Recipe notes

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