Penne con Cinque Formaggi | |
Penne with Five Cheeses | |
Serves 4 | |
1 pound penne or ziti | |
6 tablespoons butter | |
1 2/3 cups cubed cheese (a combination of mozzarella, Bel Paese, Swiss, and Provolone) | |
1/4 teaspoon coarsely ground black pepper | |
3/4 pound linguine | |
1/2 teaspoon salt | |
1/4 teaspoon freshly ground black pepper | |
1/4 teaspoon freshly grated nutmeg | |
1/2 cup grated Parmigiano-Reggiano cheese | |
1/3 cup heavy cream | |
1 1/2 tablespoons minced fresh parsley Salt to taste | |
In a large pot, boil the pasta in 4 quarts boiling water until al dente. Drain the pasta in a colander and return to the pot over low heat. Add the butter and mix well with a wooden spoon to coast the pasta well. Sprinkle the cubed cheese on top of the penne and let it remain on top for 1-2mins to warm. Then stir vigorously with a wooden spoon to melt the cheeses. Add the cream and parsley, and continue stirring until well mixed. Add salt to taste and serve immediately. | |