Rigatoni Ai Quattro Formaggi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 ml cream
- 100 g Goronzola, without mascapone
- 50 g parmesan cheese
- 50 g cheese (rated Gouda cheese)
- 50 g cheese (Cambozola)
- 0.5 ½ bunch parsley
- salt
- 400 g pasta (lare riatoni)
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente and let it cool down.
- Then pour the cream into a well-coated, high pan over a low flame and add the crushed cheese. Parmesan and Gouda should be cut, the two soft cheeses can be mashed in the pan with a wooden spoon. Boil the cream and the cheese has melted, add the pasta. After about 5 minutes add the finely chopped fresh parsley and stir. Finished! And damn tasty!
- As a variant, you can also omit the Gouda, prepare the sauce with 3 types of cheese, put everything in a baking dish and sprinkle the Gouda over it. In the oven, baked until the Gouda is light brown, great!
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