Recipe courtesy of Deborah Mele: www.italianfoodforever.com
Serves 4 to 6
1 Pound Dried Pasta (Penne, Rigatoni, or Fusilli Are Good Choices)
2 Tablespoons Butter
1 1/2 Cups Heavy Cream
1/3 Cup Grated Parmesan Cheese
4 oz. Fontina Cheese, Grated
3 oz. Gorgonzola Cheese, Crumbled
3 oz. Marscapone Cheese
Ground Black Pepper
Chopped Italian Parsley For Garnish
Cook the pasta in boiling salted water until it is al dente. Meanwhile, heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted. Stir in the cheeses, and continue stirring until completely melted. Season with pepper. Drain the pasta, and return to the pot with the prepared sauce. Cook over medium heat for a minute or two stirring constantly to allow the sauce to coat the pasta. Serve piping hot, sprinkled with chopped parsley. Serve with additional grated parmesan cheese if you wish.
