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A little bit about this recipe...
This is my version of the guidelines given on Food.com by Kyle Phillips. You can vary the cheeses but these four work quite well together. This re...
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Prep Time10 Minutes |
Cook Time10 Minutes |
Servings4 |
1 cup milk
2 ounces gorgonzola dolce
2 ounces fontina
2 ounces parmigiano
2 ounces Provolone
pinch nutmeg
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 |
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