Ingredients
- Bread Crumb Topping
- 3 white bread slices with crusts, quarter
- 15 grams cheese, parmesan Regiano
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Pasta and Cheese
- 110 grams cheese, fontina Italian, shredded
- 85 grams cheese, gorganzola crumbled
- 30 grams cheese, pecorino grated
- 15 grams cheese, parmesan Regiano grated
- 450 grams pasta penne (tubes)
- 1 tablespoon salt
- 2 teaspoons butter, unsalted
- 2 teaspoons plain flour
- 1 ½ cups heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Optional Additions
- 110 grams prosciutto chopped
- 1 cup frozen peas
Directions
1. Topping: Pulse bread in food processor until mixture resembles coarse crumbs. Transfer to small bowl, stir in parmesan, salt and pepper. Set aside. |
2. Pasta: Adjust oven rack to middle position and heat oven to 500*F/260*C/GM10. |
3. Bring 4 Qts water to rolling boil. Combine cheese in large bowl, set aside. Add pasta and 1 tablespoon salt to boiling water. Stir. While pasta is cooking, melt butter in small saucepan over medium-low heat. Whisk flour into butter and cook for 2 minutes. Gradually whisk in cream and bring to a boil. Stir in 1/4 teaspoon salt (omit if adding prosciutto) and pepper. Cover cream mixture to keep hot and set aside. |
4. When pasta is very al dente, still slightly underdone, drain, leaving pasta slightly wet. Add pasta to bowl with cheeses. Immediately pour cream mixture over, then cover bowl with foil and let stand 3 minutes. Uncover bowl and stir with rubber spatula until cheeses are melted and mixture is thoroughly combined. Add prosciutto and peas, if using. |
5. Transfer pasta to 13x9" baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately. |
 Serving Ideas:Original serves 6. |
Categories
Vegetarian Main coursePastaCheeseAppetizer, hot
Vegetarian Main coursePastaCheeseAppetizer, hot
Keywords
Vegetarian Main coursePastaCheeseAppetizer, hot
Vegetarian Main coursePastaCheeseAppetizer, hot
Four-Cheese Pasta. To import, drag image to your MacGourmet recipe box.