Pasta Con Cinque Formaggi Recipes

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PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

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.

PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Make and share this Pasta ai Quattro Formaggi recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces parmesan cheese, cut into 4 pieces
1/4 cup fresh parsley leaves
4 ounces kefalotiri, coarsely grated (or Regato, or any sharp, dry cheese)
4 ounces Fontina cheese, coarsely grated
1/4 cup butter
2 cups whipping cream
4 ounces gorgonzola, cut into 1 inch cubes
1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
1/4 teaspoon nutmeg
fresh ground pepper

Steps:

  • Combine Parmesan and parsley in work bowl of processor.
  • Chop using ON/OFF turns, then process until cheese is finely minced.
  • Combine with grated Kefalotiri and Fontina.
  • Melt butter in large skillet over medium heat.
  • Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
  • Add hot pasta and toss gently to coat.
  • Reduce heat to low and cook 3-4 minutes.
  • Remove from heat.
  • Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
  • Taste and adjust seasoning.

Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9

PASTA CON CINQUE FORMAGGI



Pasta Con Cinque Formaggi image

Five cheese pasta is a super-delicious adult version of mac & cheese. I can't remember where the original recipe came from, but it is certainly a family favorite.

Provided by DrBuzzetta

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb mostaccioli pasta
1/4 cup butter
1 cup shredded swiss cheese
1 cup bel paese cheese (Laughing Cow Mini Babybel)
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1/4 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in a large kettle following label directions, and keep 1 cup cooking liquid before draining.
  • Toss pasta with butter, Swiss cheese, Bel Paese, mozzarella, provolone, heavy cream, and pepper over low heat until cheese melt evenly and coat pasta.
  • Spoon into a heated dish, sprinkle with parmesan cheese, and serve.

Nutrition Facts : Calories 569.6, Fat 25.1, SaturatedFat 15.2, Cholesterol 70.5, Sodium 480.1, Carbohydrate 58.8, Fiber 2.5, Sugar 2.6, Protein 26.2

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