Yield: 4 servings
|1½ cup||Half and half|
|3 ounces||Gorgonzola cheese, crumbled|
|3 ounces||Bel Paese or Taleggio cheese,* cubed|
|3 ounces||Fontina cheese, cubed|
|½ cup||Freshly grated Parmesan cheese (about 1 1/2 oz)|
|2 tablespoons||Chopped fresh parsley|
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Meanwhile, bring half and half to simmer in heavy large skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses; stir.
Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan cheese and parsley and serve.
*Bel Paese cheese is available at some supermarkets. Taleggio cheese is available at Italian markets and some specialtyfoods stores.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>