Best 8 Fettuccine Quatro Formaggi Recipes

PASTA QUATTRO FORMAGGI

Steps:

• Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
• Cook pasta for 5 minutes, until 'al dente'.
• Heat a stove burner to medium-low.
• In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
• Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
• Add nutmeg, salt and pepper.
• When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
• Put drained pasta in the sauce pan full of hot cheese sauce.
• Add about a ladle-ful of pasta water to the pasta and cheese mixture.
• Taste!
• Add more cheese of the flavor you believe that it needs according to your preferences.
• Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
• Pour the creamy pasta onto a large pasta platter.
• Garnish with minced Italian parsley.
• Serve immediately while the pasta and sauce is hot.

FETTUCCINE QUATRO FORMAGGI

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.

PASTA AI QUATTRO FORMAGGI

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.

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)

Steps:

• Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
• Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
• Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
• Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
• Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

PENNE 4 FORMAGGI

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.

PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)

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.

QUATTRO FORMAGGIO PASTA SAUCE

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.