4 Cheese Sauce for Pasta
Recipe: #3367
December 06, 2011
Categories: Side Dishes, Italian, Brunch, Christmas, Easter, New Years, Sunday Dinner, Thanksgiving, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"This is my version of the guidelines given on Fooddotcom by Kyle Phillips. You can vary the cheeses but these four work quite well together. This recipe will give you enough sauce for approximately 1 pound pasta"
Ingredients
Quattro formaggi, this creamy white four cheese pasta sauce has been compared to Cheesecake Factory's white pasta sauce. Use it on linquine, fettuccine, or any pasta you choose.
Step by Step Method
Step 1
Warm your milk in a saucepan over medium heat
Step 2
When the milk is warm - do not boil - add your gorganzola, stirring all the while, then the fontina, add parmigiano and the provolone
Step 3
You must stir the whole while you are adding the cheese, keeep the temperature just warm enough to melt the cheese. Do not allow it to boil
Step 4
Have your pasta ready and hot. Pour sauce over the pasta, toss and serve
Nutritional Facts
Serving Size: 1 (119.7 g), Calories 207.1, Total Fat - 13 g, Saturated Fat - 8.2 g, Cholesterol - 38.5 mg, Sodium - 475.7 mg, Total Carbohydrate - 5 g, Dietary Fiber - 0.4 g, Sugars - 3.8 g, Protein - 17.5 g, Calcium - 586.8 mg, Iron - 0.1 mg, Vitamin C - 0.1 mg, Thiamin - 0.1 mg.Tips
No special items needed.