Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Asiago cheese; grated |
| 1 cup | Unsalted butter |
| ¼ cup | Minced fresh parsley |
| ½ pounds | Fontina cheese; grated |
| 1 pounds | Fresh linguine |
While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can't find Asiago, use Romano or Parmesan, not quite the same but still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top. Per serving: 731 Calories (kcal); 72g Total Fat; (87% calories from fat); 22g Protein; 2g Carbohydrate; 215mg Cholesterol; 809mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates
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