search saves

Pasta ai Quattro Formaggi

you'll really like this creamy/cheesey pasta. Sheer comfort.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Combine Parmesan and parsley in work bowl of processor.
  • Chop using ON/OFF turns, then process until cheese is finely minced.
  • Combine with grated Kefalotiri and Fontina.
  • Melt butter in large skillet over medium heat.
  • Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
  • Add hot pasta and toss gently to coat.
  • Reduce heat to low and cook 3-4 minutes.
  • Remove from heat.
  • Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
  • Taste and adjust seasoning.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@evelynathens
Contributor
@evelynathens
Contributor
"you'll really like this creamy/cheesey pasta. Sheer comfort."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ellie_
    Good for a quick weeknight meal but I think I will use next cheese next time. Thanks for sharing!
    Reply
  2. evelynathens
    you'll really like this creamy/cheesey pasta. Sheer comfort.
Advertisement