A version of this comforting cheesy pasta dish from ” Real Food” by Nigel Slater. Serve with a bitter leaf salad to mop upthe cheesy sauce from your plate.
Ingredients
- 500 g dried shell or tube pasta
- 60 g butter
- 50 g gruyère grated
- 50 g fontina diced
- 50 g gorgonzola diced
- 60 g parmesan finely grated
- 90 ml double cream
Servings:
Instructions
- Bring a large deep pan of water to the boil, salt it generously and drop in the pasta. When it returns to the boil turn down the heat a little and cook at a fierce bubble until the pasta is al dente- about 9 minutes. Drain lightly, then return to the pan with the butter.
- Toss the hot pasta and the butter until the pasta is shining with melted butter, then add the four cheeses and a moderate seasoning of salt and black pepper.
- Mix the cheese into the pasta lightly with the cream, then tip into a large shallow ovenproof dish.
- Put in an oven preheated to 200 C, Gas 6, until the cheese melts- about 7 to 10 minutes. Serve with the bitter leaf salad.
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