Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.
Recipe information
Yield
Serves 8
Ingredients
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
Preparation
Step 1
Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Step 2
Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
Step 3
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.
