Rigatoni Ai Quattro Formaggi
|Rigatoni pasta/Other short pasta||1 Pound (500 Gram)|
|Parmesan cheese||2 Ounce (50 Gram)|
|Gruyere cheese||2 Ounce (50 Gram)|
|Edam cheese||2 Ounce (50 Gram)|
|Fontina cheese||2 Ounce (50 Gram)|
|Butter||4 Ounce (100 Gram, 1 Stick)|
|Black pepper||To Taste|
Grate all the cheeses together.
Cook the pasta, following packet directions carefully to avoid over-cooking.
In a pan large enough to take all the pasta, heat 25 g/1 oz (2 tbsp) of the butter.
Drain the pasta, keeping a small quantity of pasta water for the sauce.
Turn the pasta into the large pan containing the melted butter and gradually stir in the rest of the butter and the cheeses.
Once the cheese begins to melt remove the pan from the heat.
It is important to keep stirring during this process.
If the sauce seems too dry add a little of the reserved pasta water.
Turn into a heated serving bowl and add freshly ground black pepper to taste.
Serving size: Complete recipe
Calories 3295 Calories from Fat 1472
% Daily Value*
Total Fat 166 g256%
Saturated Fat 99.1 g495.7%
Trans Fat 0 g
Cholesterol 461 mg153.7%
Sodium 2112.7 mg88%
Total Carbohydrates 340 g113.5%
Dietary Fiber 16.3 g65.1%
Sugars 18.4 g
Protein 123 g245.9%
Vitamin A 91.7% Vitamin C 0.35%
Calcium 200.2% Iron 51.4%
*Based on a 2000 Calorie diet