Fettuccine al formaggio

Fettuccine al formaggio

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

The texture of fettuccine is perfectly suited to a cheese sauce – and there are so many wonderful cheeses to choose from. A blue cheese from the gorgonzola family, perhaps, or one of the lovely Aussie blues – with a little mascarpone and the usual grated parmesan – will make a creamy and sticky sauce, which can come to the rescue on any cold night.

Ingredients

Quantity Ingredient
30g butter
100g mascarpone
80g blue cheese
300g * egg pasta [rid:9930]
freshly ground black pepper
freshly grated parmesan

Method

  1. Melt the butter and mascarpone in a heavy-based pan. Add the blue cheese and stir to amalgamate.
  2. When you are ready to eat, prepare the fettuccine. Use a pasta machine to roll out the pasta, then put it through the fettuccine cutter. Cook in plenty of boiling salted water. Drain well, then toss with the sauce. Serve with black pepper and parmesan.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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