Recipe - Pasta Fontina

One fourth pound Asiago cheese; grated
1 cup Unsalted butter
One fourth cup Minced fresh parsley
One half pound Fontina cheese; grated
1 pound Fresh linguine

While you are cooking the pasta, melt butter in a large skillet and cook,
stirring, until it just turns brown. Meanwhile, toss the cheeses together
(if you can't find Asiago, use Romano or Parmesan, not quite the same but
still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with
cheeses, drizzle with browned butter and toss well. Serve at once with
parsley sprinkled over the top.

Per serving: 731 Calories (kcal); 72g Total Fat; (87% calories from fat);
22g Protein; 2g Carbohydrate; 215mg Cholesterol; 809mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates

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