Recipe Archives->Pasta->Four Cheese 02

PASTA CON QUATTRO FORMAGGI
 
1 lb mostaccioli
4 tbs butter
1/4 lb gruyere, shredded - 1 cup
1/4 lb Bel Paese, shredded - 1 cup
1/4 lb mozzarella, shredded - 1 cup
2 oz. provolone, grated - 1/2 cup
1.5 cups heavy cream
1/4 tsp white pepper, coarsely ground
2 tbs cognac
1/4 cup parmesan, grated
 
Cook and drain pasta and return to pan. Toss pasta with butter then
all cheeses except the Parmesan, cream and pepper.  Continue tossing
over low heat until cheeses are melted evenly to coat pasta. Spoon
onto a heated serving platter. Heat cognac in a metal measuring
cup or butter melting pot. Ignite and pour over the pasta. When
flames die sprinkle with Parmesan and serve immediately.

Printable version: four-cheese02.txt.