Traditional recipes

Fettuccine Quattro Formaggi

Fettuccine Quattro Formaggi

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 pound spinach fettuccine
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup crumbled Gorgonzola cheese
  • 2/3 cup grated provolone cheese
  • 1/2 cup crumbled soft fresh goat cheese
  • 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
  • 1/2 cup pine nuts, toasted

Recipe Preparation

  • Cook fettucine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

  • Meanwhile, combine cream and next 6 ingredients in heavy large saucepan. Whisk over medium heat until mixture simmers and is smooth.

  • Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with pine nuts.

Recipe by Bon Appétit Test KitchenReviews Section

Watch the video: PASTA AI 4 FORMAGGI: primo piatto veloce e gustoso (May 2022).