Jan 232014
 

This twist on traditional Alfredo sauce features creamy fontina and nutty parmesan cheeses.

fontina_featured

Fettucine Fontina
 
Prep time
Cook time
Total time
 
This twist on traditional Alfredo sauce features creamy fontina and nutty parmesan cheeses.
Author:
Recipe type: Pasta, Main Dishes, Vegetarian, Sauces, Marinades and Rubs
Cuisine: Italian
Serves: 4
Ingredients
  • 8 oz. wide noodle pasta (fettucine, papardelle, etc.)
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3-4 cloves garlic, minced
  • 1½ c. milk
  • 1 tsp. salt
  • ⅛ tsp. nutmeg
  • ½ c. fontina cheese
  • ½ c. parmesan cheese
Instructions
  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in a saucepan over medium high heat.
  3. Add minced garlic to melted butter in saucepan. Saute for 1-2 minutes until garlic is fragrant.
  4. Add flour to butter-garlic roux mixture, stirring constantly with a whisk.
  5. Turn heat down to medium low and cook the roux for about 2 minutes, whisking the entire time until the mixture is smooth.
  6. Turn the heat back up to medium high and slowly add the milk to the roux, whisking the entire time.
  7. Add the salt and nutmeg. Continue stirring for 2-3 minutes until the sauce thickens.
  8. Add the fontina and stir until the cheese melts.
  9. Remove the sauce from the stove and stir in the parmesan cheese.
  10. Toss the pasta in the sauce. Serve immediately and garnish with more parmesan, if desired.

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