Recipe - Pasta Ai Quattro Formaggio

40 g Unsalted butter
50 g Fontina; grated
50 g Parmigiano; grated
80 g Gorgonzola; chopped
100 g Marscapone cheese
50 g Double cream
Freshly ground black pepper
Up to 1 cup of water from
boiled pasta; (see note)

Heat your saute pan until hot then add the butter. Turn off the heat and
add all the remaining cheeses and cream and whisk the mixture until thick
and smooth. The heat of the pan will provide enough warmth to heat and melt
the cheeses. (If you find the mixture is not melting evenly, return the pan
to the heat for a moment or two).

Add the cooked pasta to the smooth, rich sauce and toss well. Add parsley
and serve immedately.

Converted by MC_Buster.

Per serving: 730 Calories (kcal); 79g Total Fat; (95% calories from fat);
7g Protein; 2g Carbohydrate; 216mg Cholesterol; 62mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.