08
Aug
08

fettuccine quatro formaggi

This is my new favorite comfort food. It’s super easy and filling. You could think of it as a slightly healthier and fancier version of mac and cheese.

Fettuccine Quatro Formaggi

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 (optional)

Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. 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 with salt and pepper. Sprinkle with pine nuts (if desired) and serve.

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