Rigatoni With Four Cheeses
Ingredients
- 1/2 pint whipping cream
- 1/2 pint half-and-half
- 3 oz. grated Parmigiano cheese
- 3 oz. grated Romano cheese
- 3 oz. grated Fontina cheese
- 1 oz. crumbled blue cheese
- 1/4 tsp. white pepper
- 1 lb. rigatoni pasta, cooked and drained
Instructions
- 1
In a large saucepan, combine the cream and half-and-half over medium-low heat. Let it simmer for about ten minutes. Careful! It may foam over!
- 2
Add the cheeses and whisk into the cream until the cheese melt completely and blend into the cream. Return to a simmer, then turn off the heat.
- 3
Put the cooked, drained pasta into a large bowl and pour the sauce over it. Toss with the pasta to coat.
- 4
Serve with freshly-ground black pepper to taste.