4 CHEESE PASTA RECIPES

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FOUR-CHEESE PASTA RECIPE | DELICIOUS. MAGAZINE



Four-cheese pasta recipe | delicious. magazine image

This cheesy pasta recipe by Thane Prince is not for the faint-hearted but, boy, is it good. In her own words: ”this is a perfect dish to feed a hungry horde well and inexpensively, and will help get rid of all those small bits of cheese in your fridge.”

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 9

400g good Italian dried pasta
75ml double cream
75ml whole milk
 100g cream cheese or fresh goat’s cheese
80g blue cheese, diced (or see recipe introduction and tip)
80g gruyère, fontina, comté or cheddar, diced
50g parmesan, finely grated
A few pinches espelette chilli flakes (a French variety – find it at https://www.souschef.co.uk/sous chef.co.uk), or regular chilli flakes
 ¼-½ tsp freshly grated nutmeg

Steps:

  • Bring a large pan of water witha generous pinch of salt to the
  • boil. Add the pasta and cook for 2 minutes less than the packet says.
  • Meanwhile, put the cream and milk in a large saucepan over a medium heat. Stir in the cream cheese and other cheeses until they have melted into a thick sauce. Season this well with freshly ground black pepper and a little salt.
  • Drain the pasta well but keep back 100ml of its cooking water. Mix the drained pasta into the creamy sauce, adding enough pasta water to keep the mixture moist, stirring well to combine. Keep the pan over a gentle heat.
  • Season to taste with more salt and pepper, adding espelette pepper or chilli flakes. Add nutmeg to taste and stir again. Serve with a green salad.

Nutrition Facts : Calories 739kcals, FatContent 35.1g (21.7g saturated), ProteinContent 29.1g, CarbohydrateContent 74.3g (4.3g sugars), FiberContent 5g

FOUR CHEESE PASTA RECIPE | ITALIAN RECIPES | UNCUT RECIPES



Four Cheese Pasta Recipe | Italian Recipes | Uncut Recipes image

TRADITIONAL ITALIAN RECIPE: This recipe is something you should NEVER EVER cook for your first home-dinner. The cheese, the Gorgonzola Cheese smells like sweat feet. It used to be one of my favorite pasta dish from my favorite restaurant in Milan, Italy. Charlot Pizzeria near De Angeli square in Via Carlo Ravizza. Charlot Pizzeria was where my family and I would go when we felt as though we’d earned a nice dinner out.

Provided by Uncut Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

5 handfuls Pasta
0.66 cup Milk
0.5 cup Gorgonzola
0.5 cup Groviera Cheese
0.5 cup Parmesan Cheese
0.5 cup Soft Taleggio Cheese
Salt
Ground White or Black Pepper
0.25 cup Heavy Cream

Steps:

  • 01 - Start cooking the Pasta in salted boiling water. 02 - Remove the rinds from the Cheeses and cut them in small pieces. Grate the Parmesan. 03 - Pour in a pan the Milk ( and the Heavy Cream if used ) and all the Cheeses, and melt them on a very low flame. 04 - Add some Ground Pepper. 05 - Once the Pasta is ready drain it and sauté it in the saucepan for a few minutes. Serve.

Nutrition Facts : ServingSize 1 portion, Calories 350 cal, FatContent 56 g

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