| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 40 |
g |
Unsalted butter |
| 50 |
g |
Fontina; grated |
| 50 |
g |
Parmigiano; grated |
| 80 |
g |
Gorgonzola; chopped |
| 100 |
g |
Marscapone cheese |
| 50 |
g |
Double cream |
|
|
Freshly ground black pepper |
|
|
Up to 1 cup of water from boiled pasta; (see note) |
INSTRUCTIONS
Heat your saute pan until hot then add the butter. Turn off the heat and
add all the remaining cheeses and cream and whisk the mixture until thick
and smooth. The heat of the pan will provide enough warmth to heat and melt
the cheeses. (If you find the mixture is not melting evenly, return the pan
to the heat for a moment or two).
Add the cooked pasta to the smooth, rich sauce and toss well. Add parsley
and serve immedately.
Converted by MC_Buster.
Per serving: 730 Calories (kcal); 79g Total Fat; (95% calories from fat);
7g Protein; 2g Carbohydrate; 216mg Cholesterol; 62mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God specializes in surprise endings”