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Recipes of Pamela Sheldon Johns



Linguine ai Quattro Formaggi

(Linguine with Four Cheeses)

Any combination of soft cheeses will work well in this sauce. Short tube pastas are a nice substitution as they allow the wondeful sauce to be carried inside and out.

½ cup heavy cream
2 ounces fontina cheese, grated
2 ounces Gorgonzola cheese, crumbled
2 ounces mozzarella cheese, grated
½ teaspoon minced fresh thyme Sea salt and freshly ground black pepper
1 pound linguine
1/4 cup freshly grated Parmigiano-Reggiano cheese

In a saucepan, combine the cream, fontina, Gorgonzola, and mozzarella. Warm slowly over low heat, stirring constantly, until cheeses have melted. Add the thyme, season with salt and pepper, set aside, and keep warm.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and transfer to a warm platter. Spoon the cheese sauce over the top, sprinkle with the Parmigiano-Reggiano, and serve at once.
Serves 4

Picture by Joyce Dudkerk-Pool


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