Recipe of Four cheese pasta

Ingredients

• 150 g of Cheddar cheese.
• 150 g of Emmenthal cheese.
• 150 g of Roquefort cheese.
• 150 g of grated Parmesan cheese.
• 1 pinch of ground white pepper.
• 1 pinch of grated nutmeg.
• ½ cup of milk.
• 5 tablespoons of heavy cream
• 2 liters of water.
• 2 teaspoons of salt.
• 500 grams of fetuccini pasta or ribbons.
• Grated Parmesan cheese for serving.

Directions

1. 1

   In a small, thick-walled pot, add the Cheddar cheese, Emmenthal cheese, and Roquefort cheese.

2. 2

   Put on medium heat and with the help of a hand mixer, stir to dissolve and integrate the cheeses well.

3. 3

   When the cheeses are completely dissolved, add the 150 g of Parmesan cheese, milk, pepper and nutmeg.

4. 4

   Stir very well.

5. 5

   Add the heavy cream and cook until you get a smooth mixture.

6. 6

   Keep on the fire for approximately 8 minutes, then set aside.

7. 7

   Boil the 2 liters of water with the two teaspoons of salt.

8. 8

   Add the pasta and stir.

9. 9

   Let it boil, stirring and checking until the pasta is al dente.

10. 10

    Remove from the heat, remove all the water and place back in the pot.

11. 11

    Add the sauce and stir.

12. 12

    Place the pasta on a large tray, add the Parmesan cheese on top and then serve.