Fettuccine A Quatro Formaggi
|Pasta/8 ounces packaged medium-wide noodles||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|White pepper||1 Dash|
|Half and half||1 Cup (16 tbs) (Light Cream)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Gorgonzola cheese||1⁄2 Cup (8 tbs), crumbled|
|Boiling salted water||2 Cup (32 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Parmesan cheese||1 Tablespoon, grated|
Cut fresh pasta into medium-wide noodles about 10 inches long.
In a 2-quart pan over medium heat, melt 1 1/2 tablespoons of the butter.
Mix in flour, nutmeg, and pepper and cook, stirring, until bubbly.
Remove pan from heat and stir in half-and-half and chicken broth.
Return to heat and cook, stirring constantly, until it boils and thickens.
Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses melt and sauce is smooth.
Stir in Gorgonzola until blended; place pan over simmering water to keep sauce warm or, if made ahead, cool, cover, and refrigerate.
To reheat, place over simmering water and stir until smooth and heated through.
Cook noodles in a large kettle of boiling salted water until al dente
Toss noodles lightly with remaining 1 1/2 tablespoons butter and the Parmesan cheese.
Spoon noodles onto serving plates.
Top each serving with an equal amount of hot cheese sauce.
Pass additional Parmesan cheese to sprinkle over individual servings.