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Wonderfully creamy, this classic take on the four cheese sauce is super easy and quick, yet extremely flavorful. Begin melting the butter as soon as you put the pasta into boiling water. This recipe makes enough to serve 4 main course pasta dishes. Cut the recipe in half (but only reduce cream to 1/2 cup) for a two-person entree.
3 Tbsp butter
4 oz Mozzarella cheese, grated
4 oz Ricotta cheese
4 oz Swiss cheese*
3/4 cup heavy cream
4 oz Parmesan cheese, freshly-grated
1/2 tsp salt
1/4 tsp freshly ground black pepper
Melt butter in sauce pan. At medium-low heat, add mozzarella, ricotta, and swiss cheeses; stir until melted. Add heavy cream and stir until combined. Add parmesan, salt, and pepper. Stir until melted.
Drain pasta (but don’t let it sit and dry) and immediately toss with sauce. Serve with your favorite bread and a quick-toss Ceasar.
* Large-eyed Swiss cheese is the most flavorful. Stay away from the “convenience” of pre-sliced Swiss. Pre-sliced Swiss is not aged as long as the large-eyed variety — less aging = less flavor. Instead, cut a 4 oz chunk from a larger block of large-eyed Swiss and grate so the cheeses melt uniformly.
Source: Encyclopedia of Pasta Sauces