PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
- Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
- Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.
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
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