Quattro Formaggio Pasta Sauce Recipes

Steps:

• Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
• In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
• When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
• The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
• If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
• Serves two: a man with a future and a woman without a past.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

Steps:

• Boil the pasta in approx. 3 liters of salted water (10g of salt for each liter of water).
• While the pasta cooks, melt the butter in a large pan and add all the cheeses, keeping on a very gentle heat until they melt completely. Add the milk and stir continiously to keep the cheeses smooth.
• Drain the pasta keeping some of the cooking water aside. Toss the penne into the pan with the melted cheeses and mix very well. Finally, add the grated Parmesan and mix one more time. Use some of the cooking water you set aside if you think you ended up with a bit too dry result. Serve warm and sprinkle with black pepper, if you like it.

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite.
• Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
• 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.

Steps:

• Preheat oven to 350 degrees. Butter a 1-quart baking dish.
• Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
• Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
• Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.