PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE
Choose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta.
Provided by Daniel Gritzer
Categories Mains Quick and Easy Quick Dinners
Yield 4
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
- Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
- Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
- Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
- Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
- Serve right away, passing more grated Parmigiano-Reggiano at the table.
Nutrition Facts : Calories 900 kcal, Carbohydrate 88 g, Cholesterol 135 mg, Fiber 4 g, Protein 34 g, SaturatedFat 27 g, Sodium 926 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4, UnsaturatedFat 0 g
PASTA AI QUATTRO FORMAGGI
Make and share this Pasta ai Quattro Formaggi recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9
PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)
Provided by Food Network
Categories main-dish
Time 30m
Yield 10 kid-size servings or 4 to 6 main servings
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
- Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
- Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
FETTUCCINE QUATRO FORMAGGI
Categories Milk/Cream Cheese Pasta Vegetarian Quick & Easy Blue Cheese Goat Cheese Parmesan Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- 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 and serve.
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