Rigatoni Ai Quattro Formaggi Recipe
Ingredients
| 500 g/1 lb rigatoni or other short pasta | ||
| 50 g/2 oz Parmesan cheese | ||
| 50 g/2 oz Gruyere cheese | ||
| 50 g/2 oz Edam cheese | ||
| 50 g/2 oz Fontina cheese | ||
| Butter | 100 Gram | |
| Black pepper | 1 | |
Directions
Grate all the cheeses together.
Cook the pasta, following packet directions carefully to avoid over-cooking.
In a pan large enough to take all the pasta, heat 25 g/1 oz (2 tbsp) of the butter.
Drain the pasta, keeping a small quantity of pasta water for the sauce.
Turn the pasta into the large pan containing the melted butter and gradually stir in the rest of the butter and the cheeses.
Once the cheese begins to melt remove the pan from the heat.
It is important to keep stirring during this process.
If the sauce seems too dry add a little of the reserved pasta water.
Turn into a heated serving bowl and add freshly ground black pepper to taste.
Cook the pasta, following packet directions carefully to avoid over-cooking.
In a pan large enough to take all the pasta, heat 25 g/1 oz (2 tbsp) of the butter.
Drain the pasta, keeping a small quantity of pasta water for the sauce.
Turn the pasta into the large pan containing the melted butter and gradually stir in the rest of the butter and the cheeses.
Once the cheese begins to melt remove the pan from the heat.
It is important to keep stirring during this process.
If the sauce seems too dry add a little of the reserved pasta water.
Turn into a heated serving bowl and add freshly ground black pepper to taste.
Chef
