Sunday, July 12, 2015
Four Cheese Fettuccine
This creamy, cheesy Four Cheese Fettuccine is rather indulgent but extremely tasty!
FOUR CHEESE FETTUCCINE
1 lb fettuccine
2 C heavy cream
2 T butter
4 cloves garlic, minced
1/2 C shredded Parmesan
1/2 C grated Romano cheese
1/2 C shredded Provolone cheese
1/2 C Mozzarella
Chopped Italian parsley, if desired
Red chili flakes, if desired
Salt and pepper (taste it before salting)
Cook the fettuccine according to package directions and drain well.
Meanwhile, drizzle some olive oil in a medium pot and melt the butter over medium heat. Cook the garlic, stirring constantly, for about a minute, being careful not to burn it. Add in the heavy cream and bring to a boil. Next, either on low heat or over the burner in the off position, slowly whisk in handfuls of all the cheeses, whisking constantly, until all the cheese is incoporated and the sauce is smooth. Stir the sauce into the noodles and add in parsley, chili flakes, and salt and pepper to taste, if desired.