4 Cheese Sauce for Pasta
December 06, 2011
"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"
Step by Step Method
Warm your milk in a saucepan over medium heat
When the milk is warm - do not boil - add your gorganzola, stirring all the while, then the fontina, add parmigiano and the provolone
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
Have your pasta ready and hot. Pour sauce over the pasta, toss and serve
Nutritional FactsServing 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.
No special items needed.