
4 Cheese Sauce for Pasta
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #3367
December 06, 2011
Categories: Sauce, Side Dishes, Dairy, Cheese, Pasta, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Christmas, Easter, Entertaining, New Years, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, 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"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (121.3 g)
- Calories 227.9
- Total Fat - 15.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 38.5 mg
- Sodium - 475.4 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0 g
- Sugars - 3.3 g
- Protein - 17.4 g
- Calcium - 583.6 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
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
Tips & Variations
No special items needed.